Save to your scrapbook
Poached Scottish salmon with lemon crème fraîche
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
‘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
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:
Energy | 1,470kJ/353kcals |
---|---|
Fat | 23.5g |
Saturated Fat | 9.3g |
Carbohydrate | 4g |
Sugars | 2.4g |
Salt | 0.2g |
0.2g fibre, 31.3g protein
This recipe was first published in Mon May 12 10:10:00 BST 2014.
Average user rating