Slow-Poached Salmon with Balsamic Vegetables

Name: Slow-Poached Salmon with Balsamic Vegetables
Yield: Serves 4
Cuisine: British
Ingredients: 8 celery sticks, from the inner part of the plant (reserve the leaves for garnish); 8 small young leeks; 100 ml extra virgin olive oil; 1 large fennel bulb, cut into quarters; 8 pickling onions or shallots; 1 tbsp fresh marjoram or oregano leaves, to serve; 8 small young carrots; 8 pickling onions or shallots; 2 tbsp balsamic vinegar; 2 tbsp sherry vinegar; ½ tsp white peppercorns; ½ tsp coriander seeds; 4 salmon fillets, each about 175–200 g in weight, rinsed; 1 tbsp fresh marjoram or oregano leaves, to serve; 1 litre olive oil; 1 small bunch of fresh fennel tops or dill; 1 small bunch of fresh fennel tops or dill; 2 star anise

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

Use wild salmon if you can get it. There was an abundant supply in this area when I was a child, but we can rarely get hold of Usk or Wye salmon for the restaurant any more.

Ingredients

1 litre olive oil
1 small bunch of fresh fennel tops or dill
2

Europe
United Kingdom
Fish course
Pescatarian
March
April
Spring
Gluten-free

Method

Preheat the oven to 150°C/300°F/gas mark 2.

Ensure, for the purposes of even cooking, that all the vegetables are roughly the same thickness. If you cannot get young vegetables, then simply cut larger ones down to the same size (although they will lack much of the natural sweet