Recipe: Poached Salmon And Watercress
Using a court bouillon we poach a side of salmon... one of life's simplest pleasures. Serving it with boiled new potatoes and vibrant watercress sauce it makes for a quick and easy midweek meal.
By poaching a larger portion of salmon and saving the rest for another day you can get ahead and it keeps cost per portion down.
- 1 salmon side, enough to serve 8
- 175 ml white wine vinegar
- 1 veg stock cube
- 5 peppercorns
- 1 handful herb stalks
- 2 shallots
- 1 clove garlic
- 1 knob butter
- 150 g watercress
- 1 lemon
- 1 glug double cream
- 1 handful baby new potatoes, boiled
- 1 bunch tenderstem broccoli, steamed
Preheat The Oven
Preheat the oven to 160°C.
Made The Poaching Liquid
Pour the white wine vinegar, stock cube and 1 pint of boiling water into a roasting tray with the peppercorns and herb stalks.
Poach The Fish
Lay the salmon fillets into the tray to submerge them and place into the oven for 10 minutes.
Take the tray out and allow the residual heat to continue to cook the fillet slowly.
Fry The Shallot & Garlic
Peel and finely dice the shallots and the garlic.
Melt the butter in a pan and add the shallots and garlic to cook on a low heat until they are cooked and softened.
Boil The Watercress
Heat up a large pan of salted boiling water.
Rip off the large stalks from the watercress and dunk into the boiling water for 2 minutes
Drain the watercress and place the steaming leaves into a blender with the cooked onions and garlic.
Make The Sauce
Blitz to a smooth paste, then pour in enough juice squeezed from half the lemon and cream to make a smooth pouring sauce.
Squeeze the juice from half a lemon into the sauce with salt and pepper.
Plate Everything Up!
Lift each salmon fillet from the stock and position on the serving plate, then spoon the watercress sauce over the top
Serve with the buttered new potatoes and steamed broccoli.
Cool and store the rest of the salmon to use up in other dishes later in the week.
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