Poached Salmon ? Recipe
Poaching is an excellent way of cooking salmon. No risk of overdoing it, low-temp cooking method produces juicy, tender meat that soaks up every bit of flavor from the herbs
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at club.cooking.
Ingredients
- 1 tsp pepper corn
- 200ml white wine vinegar
- 1 fennel bulb, thinly sliced
- 2 bay leaves
- few parsley stalks
- 2lb 4oz piece British salmon fillet, skin on
- few lemon slices
- 3 or 4 garlic clove, for the salsa verde
- 5 anchovy fillets, for the salsa verde
- zest and juice 2 lemons, for the salsa verde
- large bunch flat-leaf parsley, for the salsa verde
- large bunch basil, for the salsa verde
- 4 tbsp caper drained and rinsed, for the salsa verde
- 6 tbsp rapeseed or extra-virgin olive oil, for the salsa verde
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