This is a print preview of "Poached Salmon With Samphire , Nage Juices And Baby Vegetab" recipe.

• Click here to print
• or return back to Poached Salmon With Samphire , Nage Juices And Baby Vegetab.

Poached Salmon With Samphire , Nage Juices And Baby Vegetab Recipe

by Global Cookbook

Ingredients

4 x 110 g Salmon Fillets, (boned and skinned) 500 gm Samphire 1 x Lemon, (juiced) 55 gm Unsalted Butter 2 slc Lemon, (cut into tiny quarters to garnish)     Minced Skinned Tomatoes 1 x Onion, (sliced) 1 x Leek, (sliced) 2 stalk Celery, (minced) 2 x Carrots, (minced) 1/2 head Garlic

2 x Lemon, (thinly sliced) 1 lt Cool Water 1 sprg Fresh Coriander 1 sprg Tarragon 200 ml Dry White Wine 55 gm Butter 100 ml Water Salt and White Pepper 25 ml White Wine Vinegar     Baby Carrots     Baby Spears of Asparagus     Baby Turnips

Directions

1. Nage Juices
2. Firstly prepare the nage juices by adding the water and bring the entire list of ingredients to the boil (except the herbs).
3. When boiling add in the herbs and wine.
4. Leave to simmer for 5 min and remove from heat.
5. Allow to cold and leave in the refrigerator for a day or possibly so to allow all flavours to infuse fully.
6. Pass through a sieve or possibly muslin before using.
7. Bring approximately 200ml of nage to the boil with the tiny lemon quarters.
8. Salmon
9. Poach the 4 salmon fillets in the nage juices (reduced now to simmer)
10. for approximately 1 minute so which they are still a little pink in the middle.
11. Remove the salmon and whisk in the butter and add in the minced tomatoes and coriander leaves. Taste and season.
12. Samphire
13. Blanch the samphire in boiling (unseasoned) water for 1 minute, remove and quickly fry in a warm frying pan with lemon juice.
14. Serve the samphire in the centre of the plate with the salmon on top and sauce around.
15. Garnish with baby vegetables lightly covered in seasoned boiling water and finished with a little emulsion to glaze and flavour.

© 2024 CookEatShare