Poached Salmon in Linden Flower Jelly

Name: Poached Salmon in Linden Flower Jelly
Yield: serves 6 to 8
Ingredients: 600 ml/20 fl oz dry white wine; 600 ml/20 fl oz water; 40 g/1½ oz linden flowers; 1 celery stalk, chopped; thinly pared zest of 1 lemon; 2 bay leaves; 1 sprig of tarragon; a handful of parsley stalks; 1 sprig of thyme; 2 teaspoons salt; 1 teaspoon peppercorns; Allow 4 sheets or 4 teaspoons powdered gelatine for each 600 ml/20 fl oz of liquid. Before adding it to the hot liquid, soften the gelatine first in a little cold water in a bowl, deducting it from the total amount of liquid required; a handful of linden flowers; Allow 4 sheets or 4 teaspoons powdered gelatine for each 600 ml/20 fl oz of liquid. Before adding it to the hot liquid, soften the gelatine first in a little cold water in a bowl, deducting it from the total amount of liquid required; Allow 4 sheets or 4 teaspoons powdered gelatine for each 600 ml/20 fl oz of liquid. Before adding it to the hot liquid, soften the gelatine first in a little cold water in a bowl, deducting it from the total amount of liquid required

Preparation info

serves
6 to 8

Difficulty
Medium

Appears in

The Scented Kitchen

By Frances Bissell

Published 2012

About

This is a very adaptable recipe, for salmon steaks for two, a whole fish or a fillet. As it is a cold dish, it is perfect for entertaining. The recipe below is based on a small whole salmon or grilse weighing about 1.5 kg/3 lb. Alternatively, you can use a sea t

Ingredients

Fish course
Pescatarian

Ingredients

Method