Celia Hay poaches salmon in a classic French broth and turns a homemade mayonnaise into sauce tartare to accompany it.
Ingredients
200 g | Boneless salmon fillets, per person, skin on (Main) |
Court bouillon
2 Ltr | Water |
1 tsp | Salt |
150 ml | White wine vinegar |
1 medium | Onion, sliced |
1 bunch | Fresh parsley |
1 sprig | Fresh thyme |
1 | Bay leaf |
3 | Peppercorns |
Sauce tartare
1 tsp | Capers, finely chopped |
1 tsp | Gherkin, finely chopped |
1 tsp | Fresh parsley, finely chopped |
1 tsp | Chives, or shallots, finely sliced |
½ cup | Mayonnaise |
Directions
- Simmer together all the court bouillon ingredients for 30 minutes. Strain if you like.
- Wrap each fillet in plastic wrap.
- Place the court bouillon into a large saucepan over a very low heat and place the salmon into the liquid. Do not allow the liquid to simmer or boil, it should barely move.
- Cover with a lid and poach for 6-8 minutes.
- Remove salmon from the liquid, remove the skin and serve with sauce tartare, see recipe, right.
For sauce tartare:
To make sauce tartare, add 1 tsp capers, finely chopped, 1 tsp gherkins, finely chopped, 1 tsp fresh parsley, chopped and 1 tsp chives or finely sliced shallots to approximately half a cup of mayonnaise.