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Poached Salmon with Watercress and Cucumber Sauce
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Poaching whole salmon enhances the delicate flavour of the fish and keeps the flesh moist.
Serves: 8 - 10
Whole salmon can be cleaned and prepared by the Fish Service Counter. Fish kettles are available to hire at no charge, but it is advisable to book in advance to avoid disappointment.
Poach the salmon up to 24 hours before it is needed. Cool, cover and store in the fridge until ready to use.
The fresh, clean, tangy flavour of Montana Sauvignon Blanc 2003 Marlborough, from New Zealand, is perfect for serving with salmon.
Typical values per serving:
This recipe was first published in Wed Dec 01 00:00:00 GMT 2004.