Poached Sandsend-Landed Wild Salmon with Soft-Boiled ‘Mollet’ Hens’ Egg, Rainbow Chard Salad and Lemon Balm Mayonnaise

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Preparation info

  • Main course - Serves

    four

    • Difficulty

      Medium

    • Ready in

      50 min

Appears in

Loose Birds & Game

Loose Birds & Game

By Andrew Pern

Published 2010

  • About

BILL, OUR WILD SALMON MAN, HAS THE ENTHUSIASM OF A MAN POSSESSED. WITH A ZZ TOP BEARD AND CLAD IN SHORTS AND SANDALS, HE BOUNDS INTO THE KITCHEN. HAVING HAD AN EXTREMELY GOOD JOB ABROAD, HE DECIDED TO GO FOR THE ‘EASIER’ LIFE, CATCHING SALMON, SEA TROUT, LOBSTER AND CRABS OFF THE WHITBY COAST. THE FISH ARE JUST HOURS OLD WHEN WE RECEIVE THEM – YOU CAN’T GET BETTER SERVICE THAN THAT.

Ingredients

For the Salmon

  • 4 × 150 g wild salmon steak fillets
  • 1 bay leaf
  • 6 black peppercorns
  • juice of 1 lemon
  • seasoning

    Method

    Bring a pan of water to the simmer and add the juice of the lemon, the bay leaf and the peppercorns. Season the salmon fillets and cook in the simmering water for around 6 minutes. Once cooked, remove from the cooking water and dram on kitchen towel.

    Cut the stalks from the chard, and wilt both stalks and leaves in a hot frying pan. Season and keep warm.

    Boil the eggs for 5 minutes, then cool in iced water. Remove the shells and set aside.

    To Make the Mayonnaise

    Put the egg yolks, with the mustard and vinegar into a mixing bowl and whisk together. Then, slowly add the oil until the mixture is thick. Finish with the lemon balm. Check seasoning and set aside.