Oven-poached salmon with sweet pepper & basil sauce - Good Food Middle East
Produce a showstopping main course with poached salmon, and learn how to make Court Bouillon at the same time
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Ingredients
- 1 whole salmon, about 1½ -2kg/3lb 5oz-4lb 8oz, gutted
- 250ml dry white wine
- 3 tbsp white wine vinegar
- 1 small lemon, sliced
- 1 medium onion, sliced
- 1 carrot, chopped
- 2 bay leaves
- 2 sprigs each tarragon and thyme
- ½ tsp whole black peppercorns
- 2 red roasted peppers from a jar, finely chopped
- 1 shallot, finely chopped
- 5 tbsp olive oil
- 6 sprigs fresh basil
- 1 tbsp sherry or balsamic vinegar
- 100ml dry white wine
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