Tuesday, 19 April 2011

Poached salmon with asparagus and new potatoes

Another lovely hot day in London and so the desire for a warm salad for dinner. The following dish is a nice light evening meal that goes well with a cold crisp glass of rose!

The most time consuming part of the dish (and most of the work is not done by you!) is the court bouillon- this is a flavoured liquid used to poach foods in (in this case the salmon).

To prepare it you need to put all the following ingredients in a large pan (all the vegetables need to be chopped):

1 leek
1 carrot (peeled)
1 onion (peeled)
1 celery stick
1 clove garlic
1 sprig thyme
Handful parsley
Handful basil leaves

Very thin slices of about half a lemon
1 star anise
100ml white wine





Cover everything completely with cold water and bring to the boil, then cover with a lid and allow to simmer for about an hour. If you are making this in advance then you can allow it to cool and strain the liquid and then leave it in the fridge for up to five days. If you did this you would then need to get it back up to boiling again before turning it off the heat to poach the salmon.



About 20 minutes before the end of the hour boil 5 new potatoes per person and then after this time steam 4-6 asparagus spears per person over the potatoes for another five minutes. Meanwhile put 1 tbsp balsamic vinegar, 3 tbsps olive oil and 1 tsp dijon mustard into a screw top jar and shake to mix (this is enough for two people- just increase the quantities if there are more of you).

Once the court bouillon has simmered for about an hour (and when the potatoes and asparagus are nearly done) turn off the heat and remove the lid. Then put one salmon fillet per person into the liquid- there should be no heat underneath it- it will poach gently in the hot liquid. Leave it in the court bouillon for 4 minutes.



Put a layer of baby spinach leaves over each plate and then put the potatoes (cut in half) and the asparagus and then snip over some chives. Drizzle over the dressing.



At this point your salmon should be ready so remove from the pan with a slotted spoon and place on the salad.



Serve immediately. Lovely sat out in the late evening sun. And a very healthy dinner which is so quick to make once the court bouillon is ready.

Til soon...

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