This is the simplest way to poach a large piece of salmon, plus it can be done a day ahead. What more could you want from a weeknight meal made at home?
FOR THE FISH
- 1 tsp peppercorns
- 200 ml white wine vinegar
- 1 fennel bulb, thinly sliced
- 2 bay leaves
- A few parsley stalks (from the bunch used for the salsa verde)
- 1 kg salmon fillet, skin on
- lemon slices
FOR THE SALSA VERDE
- 3 or 4 garlic cloves
- 5 anchovy fillets, rinsed if packed in salt
- zest and juice 2 unwaxed lemons
- 1 large bunch flat-leaf parsley, leaves and stems
- 1 large bunch basil, leaves and stems
- 4 tbsp capers, drained and rinsed
- 6 tbsp rapeseed or extra virgin olive oil
- steamed potatoes, buttered, to serve
- asparagus, to serve
- First make the poaching liquid for the fish. Put the peppercorns, 2 tsp salt, vinegar, fennel, bay leaves and parsley stalks in a saucepan with 2.5 litres of water, and bring to the boil. Boil for 10 mins so all the flavours infuse into the liquid.
- Make sure that you choose a roasting tin big enough to hold the salmon fillet. Strain the liquid into the empty tin, bring to the boil on the hob, then add the fish, skin-side down, making sure it is covered in liquid. Scatter around the lemon slices, and simmer gently for 1-2 mins until the fish changes colour completely. Cover the surface with a large piece of foil, turn off the heat and leave to cool completely. The fish will cook as the liquid cools.
- To make the salsa verde, put all the ingredients into the bowl of a food processor, then blitz to make a bright, slightly chunky sauce. Season to taste.
- Carefully remove the salmon to a serving platter and peel away the skin if you like. Serve with the salsa verde, new potatoes and asparagus.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||6.5 g|
|Total carbohydrates||7.4 g|
|- Sugars||0.7 g|
|Dietary fibre||2.5 g|