Poached Salmon with Vegetables

Name: Poached Salmon with Vegetables
Yield: Serves 4
Ingredients: 4 slices lemon; grated lemon zest; 10 coriander seeds; about 250 ml cold water; 1 bunch dill; 1 star anise; 4 x 150 g salmon fillets (skin on) sea salt; 200 ml white wine; good-quality olive oil; 4 x 150 g salmon fillets (skin on) sea salt; 1 head fennel; 1 large leek; 1 onion; 1 large carrot or 8 baby carrots; 1 large carrot or 8 baby carrots

Preparation info

Serves
4

Difficulty
Easy

Appears in

How To Eat In

By Adam Byatt

Published 2010

About

When it comes to light, simple, one-pot cooking, this is a winner. I have taught this dish to children as well as in my master classes at the restaurant, and my wife is also a convert. The secret is to cut the vegetables thinly enough for them to cook at the same time as the salmon (which is not long).

Ingredients

1 large carrot or 8 baby carrots
1 onion
1

Fish course
Pescatarian
Gluten-free

Method

Preparation

Peel the carrot and onion, and trim the leek and fennel. Take your time and carefully slice these vegetables into 2mm-thick shapes. I slice the carrots on an angle, and cut the onion and fennel lengthways through their roots to allow the slices to stay whole, and I peel the leeks into their natural leaves before slicing.