Poached Salmon with Warm Vinaigrette

Name: Poached Salmon with Warm Vinaigrette
Yield: Serves 6
Ingredients: 3 tablespoons mixed fresh herbs, such as chives, tarragon or chervil; 3 tablespoons mixed fresh herbs, such as chives, tarragon or chervil; salt and freshly ground black pepper; salt and freshly ground black pepper; 2 tablespoons shallots, very finely chopped; 1 teaspoon dijon mustard; 3 tablespoons mixed fresh herbs, such as chives, tarragon or chervil; 3 tablespoons mixed fresh herbs, such as chives, tarragon or chervil; 3-4 tablespoons each of sherry and red wine vinegar; 3-4 tablespoons each of sherry and red wine vinegar; 8 tablespoons sunflower oil; 8 tablespoons olive oil; 2 teaspoons salt; ½ bay leaf; 12 peppercorns; 6 x 300 g (10 oz) salmon steaks; ½ small onion, peeled and sliced; ¼ celery stalk, sliced; ½ tomato, coarsely chopped; pinch of thyme; 900 ml (1½ pints) dry white wine; 8 tablespoons white wine vinegar; ½ carrot, sliced

Preparation info

Serves
6

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

Ingredients

For the poaching liquid

900 ml (1½ pints) dry white wine
8 tablespoons whit

Fish course
Pescatarian
Gluten-free

Method

Combine 2½ quarts of cold water with poaching ingredients in an non-aluminium stockpot. Cover and bring to the boil, simmer for 15 minutes then strain into a pan large enough to hold fish in one layer. Cool to room temperature.

Place fish in liquid and bring to a boil, lower heat and simmer for 5 minutes. Remove from heat and leave fish in hot court-bouillon for 10 minutes before servin