A Poached Salmon Recipe with Watercress Sauce from Real Recipes
Poached Salmon Recipe – with Watercress Sauce
This Poached Salmon Recipe requires that you get the best Salmon you can. The gentle delicate method of cooking and reserved nature of the sauce requires a good quality fish. Try and avoid farmed Salmon if you can. Wild Salmon is much better. In many cases farmed Salmon does not get enough room to move leading to unhealthy fish which have a layer of unsightly grey fat just under the skin. If you can’t get Wild Salmon try and buy organic farmed Salmon. These fish are usually given more room to feed and get their pink colour from natural ingredients rather than dye added to the feed. If you like this Poached Salmon Recipe perhaps you would also like our Fish Recipe for Pan Fried Dorade with Pesto
Preparation Time: 10 minutes
Cooking Time: ! Hour
Total Time: 1 Hour 10 Minutes
Servings: 6 servings
Serving size: 225gm
Calories per serving: 425
Fat per serving: 15gm
Updated on 13th March 2012 By:
For this Poached Salmon Recipe – You will need:
INGREDIENTS ( Serves 6 )
- 6 * 200gm fillets of Salmon or Salmon Steaks
- 450gm Onions
- 350gm Carrots
- 50gm Sea Salt
- 300ml White wine Vinegar
- 1 Bouquet Garni
- 25gm black peppercorns
- For the Watercress Sauce
- 3 bunches of Watercress
- 40gm Butter
- 1 medium Onion finely chopped
- 2 cloves of Garlic crushed
- 250ml Vegetable stock
- 450 ml Double cream
- 1 teaspoon of Lemon Juice
- some Sea Salt and Freshly Ground Black Pepper
METHOD
- Heat 2.5 litres of water in a large pan
- Put the Onions, Carrots bouquet garni, Wine Vinegar and Sea Salt into the pan
- Simmer uncovered for 45 minutes
- Add the peppercorns
- Simmer for a further 10 minutes
- Strain the resultant stock and return to a very large clean pan
- Bring back to the boil – drop to a simmer
- Add the Salmon Steaks or Fillets to the pan in one layer
- Remove the pan from the heat and leave to cool
- To make the Watercress Sauce:
- Separate the Watercress leaves from the Stalks
- Chop the leaves finely
- Melt the butter in a pan over a low heat and add the Onions Garlic and Watercress Sauce
- Cover and cook over a low heat for ten minutes stirring occasionally
- Add the Stock and bring to the boil
- Simmer for five minutes
- Strain the resultant stock
- Return the stock to the pan
- Stir in the cream and chopped Watercress
- Add the Lemon and season to taste
- At this point you can liquidise the sauce if you prefer a smooth sauce with a vibrant green colour
- To serve reheat the sauce but do not boil
- Warm the Salmon Fillets or Steaks in the Sauce and then Serve
- Pour over the Watercress Sauce
This Poached Salmon Recipe eats really well with some really good quality freshly dug new potatoes