Name: Salmon Souchy
Yield: serves 4
Ingredients: pepper; 500 g/1 lb salmon fillet; salmon bones and head; salt; 6 nasturtium leaves; 500 ml/18 fl oz water; 2 or 3 tarragon stalks or lovage; 1 celery stalk; a few parsley stalks; 2 or 3 tablespoons chopped chives; 250 ml/9 fl oz dry white wine; marigold petals, nasturtium flowers, others such as cornflower or daisy petals, and a few tarragon leaves

Preparation info

serves
4

Difficulty
Easy

Appears in

The Scented Kitchen

By Frances Bissell

Published 2012

About

This is another salmon recipe I often make with herbs, but which adapts beautifully to summer flowers, especially the bright colours and flavours of nasturtium and marigolds. Very easy and quick to cook, this is a very old method of cooking salmon and has the same origins as the Belgian waterzooi.

Ingredients

500 g/1 lb salmon fillet
salt
pepper

Starter
Fish course
Pescatarian
Summer
Gluten-free

Method

Slice the salmon very thinly, season and put it to one side. Make a broth with the remaining ingredients and simmer for about 30 minutes. Have the soup plates very hot and lay the salmon pieces in them with the herbs on top. Pour the boiling broth through a sieve over the salmon and serve immediately, garnished with the flowers.

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