Name: Poached Salmon with Beetroot
Yield: Serves 4
Ingredients: 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; 300 ml/½ pint double cream; 50 g/2 oz beetroot; A little butter; 300 ml/½ pint fish stock; 120 ml/4 fl oz dry white wine

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

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

Ingredients

4 X 150 g/5 oz fillets of salmon
4 baby beetroots (with their tops), weighing about 25 g/1 oz each

Method

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 minu

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Poached Salmon with Beetroot

Ingredients

Method

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