adam byatt’s poached salmon with herb dressing

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Adam Byatt’s poached salmon with herb dressing

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

For a simple, foolproof way to poach salmon, follow Adam Byatt’s instructions and enjoy restaurant-quality cooking in your own home. Here’s why cooking fish with confidence has never been so easy…

Ingredients

1 carrot, peeled and very finely sliced (see Don’t Waste It and Know-how)

2 celery sticks, peeled and sliced on the diagonal

½ fennel bulb, very finely sliced

1 leek, outer layer removed and sliced

½ lemon, finely sliced into wheels

Large dill sprig

10g salt flakes

4 x 250g salmon fillets (you can also use trout – ChalkStream is good)

100g white wine

100g white wine vinegar

Extra-virgin olive oil to drizzle

10g soft herbs (such as chives, tarragon and/or dill), chopped

3 medium egg yolks

20g dijon mustard

8g sea salt flakes

Finely grated zest and juice 1 lemon

10g chardonnay vinegar

300g cold-pressed rapeseed oil or vegetable oil

20g crème fraîche

30g chives, finely chopped

30g tarragon, leaves picked and finely chopped

30g dill, fronds picked and finely chopped

Directions

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Techniques

Adam Byatt’s poached salmon with herb dressing

Ingredients

Directions

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