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Poached Scottish salmon with lemon crème fraîche
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‘This is a favourite in our restaurant overlooking the wicket at Gloucestershire County Cricket Club. We serve this dish regularly at the club – it's nice and light, and easy to make, too. The salmon goes perfectly with the zesty dill crème fraîche. Serve with seasonal vegetables for summer on a plate!'
Damian Awford Nash, Head Chef, Gloucestershire Cricket, Bristol County Ground
1 shallot, sliced
1 sprig fresh dill, plus ½ x 20g pack fresh dill, finely chopped
2 sprigs fresh flat-leaf parsley
2 black peppercorns
Juice 1½ lemons
100ml dry white wine
200ml tub essential Waitrose half fat British crème fraîche
Grated zest 1 lemon
4 x 150g Waitrose boneless Scottish salmon fillets
1. Place the shallot, sprig of dill, parsley, peppercorns and juice from 1 lemon in a large pan with the wine and 150ml water. Add a pinch of salt, bring to the boil then simmer for 10 minutes.
2. Meanwhile, stir together the crème fraîche, chopped dill, lemon zest and the remaining lemon juice in a small bowl.
3. Place the salmon fillets in the simmering liquid. Cover and simmer for 5 minutes. Turn off the heat and leave for 10 minutes. (The fish will continue cooking as the liquid cools.) Check that the salmon is cooked to your liking by inserting a blade. If you prefer your fish well cooked, leave it in the poaching liquid for a few more minutes.
4. Remove the salmon fillets from the poaching liquid and place on 4 plates with the crème fraîche mix on the side. Serve with boiled new potatoes and seasonal vegetables.
Typical values per serving:
0.2g fibre, 31.3g protein
This recipe was first published in May 2014.