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

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

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Slow-Poached Salmon with Balsamic Vegetables

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of