Poached Salmon with Beurre Blanc

Name: Poached Salmon with Beurre Blanc
Ingredients: 2 bay leaves; a few peppercorns; 2 cloves; 1 celery stick, sliced; 1 large onion, peeled and sliced; 2 carrots, peeled and sliced; 1.1 litres/2 pints water; salt and white pepper; salt and white pepper; 4 shallots, peeled and very finely chopped; 50 ml/2 fl oz water; 75 ml/3 fl oz white wine vinegar; 900-g/2-lb piece of wild salmon on the bone; 2 tbsp white wine vinegar; 1 tbsp salt; a squeeze of lemon juice; 225 g/8 oz cold, unsalted butter, cut into cubes

Preparation info

Difficulty
Medium

Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

About

                                            

                                         

Ingredients

Method