Waitrose Cricket Cook Off – Bristol County Ground: Poached Scottish salmon
The Waitrose Cricket Cook Off will crown a winner from ten rival chefs from cricket grounds around the country, voted for by our customers. Damian Awford-Nash - Head Chef at Bristol County Ground - shows you how to make his entry, Poached Scottish salmon with lemon crème fraîche. This dish is a favourite in the restaurant overlooking the wicket at Gloucestershire County Cricket Club and Damian describes it as “summer on a plate”!
Recipe - Serves: 4
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