Poached Fillet of Salmon in a Nage of Green Vegetables

Name: Poached Fillet of Salmon in a Nage of Green Vegetables
Cuisine: British
Ingredients: 1 small courgette; 55 g/2 oz leaf spinach; 25 g/1 oz French beans, topped and tailed; 15 g/½ oz mangetout, topped and tailed; 50 g/1¾ oz broccoli florets; 25 g/1 oz shelled fresh peas; 10 asparagus tips; sufficient court bouillon to cover the salmon; sufficient court bouillon to cover the salmon; 60 ml/2 fl oz dry white wine; 175 ml/6 fl oz fish stock; 2 × 140 g/5 oz salmon fillets trimmed of all skin, dark meat and bone; 2 × 140 g/5 oz salmon fillets trimmed of all skin, dark meat and bone; 2 × 140 g/5 oz salmon fillets trimmed of all skin, dark meat and bone; salt and freshly ground white pepper; salt and freshly ground white pepper; 125 ml/4 fl oz whipping cream; few sprigs of fresh chervil (optional)

Preparation info

Serves
2

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

Perfect for that summer’s day, even better if you grow your own vegetables. Although the total quantity of vegetables seems a lot it really is only a little of each type.

Ingredients

1 small courgette
55 g/2 oz leaf spinach
25</

Europe
United Kingdom
Fish course
Gluten-free
Pescatarian
Summer

Method

Cut the courgette into 10 wedges about 5cm/2in long and turn them into neat pointed barrel shapes. Pick the spinach of its stalks and wash in at least 3 changes of water.

Blanch all the vegetables separately and refresh in iced water and drain, with the exception of the spinach, which should just be drained well.

Bring the bouillon to the boil. Combine the wine and the fish stoc