Poached Salmon with Beetroot

Preparation info

  • Serves


    • Difficulty


Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About

An unusual combination? I think so too, but it does work, honestly!


  • 4 X 150 g/5 oz fillets of salmon
  • 4 baby beetroots (with their tops), weighing about 25 g/1 oz each
  • 50 ml/2 fl oz vinegar
  • 50 g/2 oz beetroot
  • A little butter
  • 300 ml/½ pint fish stock
  • 120 ml/4 fl oz dry white wine
  • 300 ml/½ pint double cream


    Preheat the oven to 180°C/350°F/Gas Mark 4.

    Scrub the baby beetroots clean and cut their tops back to about 2.5 cm/1 inch long. Place them in a pan, add the vinegar and cover with cold water. Bring to the boil and simmer until cooked – this will take about 15 minutes. When cooked, remove from the heat and allow to go cold in the juice. Peel and cut the other beetroot into fine strips, about 2.5 cm X 3 mm/1 x ⅛ inch, and place these in cold water until needed. (This is to remove some of the colour, without this soaking the sauce may well be a little too dark.) When the baby beetroots are cold, peel them carefully – try to retain their original shape and leave their tops on and intact.

    Butter an ovenproof pan and put in the salmon. Add the fish stock and the white wine and cover with buttered paper or foil. Heat the liquid over a high heat until it starts to tremble, then transfer the pan to the oven and poach gently for about 5-6 minutes. When cooked, remove the fish from the stock, cover and keep warm. Set the stock over a high heat and reduce until syrupy. Add the cream and reduce until it starts to thicken.