Whole Poached Salmon

Freshly poached salmon with rich, creamy Bearnaise sauce is so delicious on a hot Summer’s day with a glass of chilled white wine. Just in case you don’t have a fish kettle lying around I’ve given you the option to steam or poach your salmon in foil instead.

Prepare the fish by removing all excess moisture using kitchen towel.

Make the court-bouillon by adding all the ingredients into a fish kettle. \

Add the salmon and bring to a gentle simmer, leaving the fish to poach for 16-18 minutes.

Lift the fish out using the trivet, rest it on the sides of the kettle to allow excess liquid to drain off.

Serve warm or at room temperature with freshly made Bearnaise (see back to basics).

Alternatively:

Season the fish inside and out generously with NoMU Just Salt and NoMU Hooked Grinder.

Place it in the centre of a large piece of heavy weight foil and lightly scrunch the edges of the foil up to make a ‘bath' so that none of the liquid can escape.

Add a handful of chopped dill, tarragon and a few lemon slices.

Scatter a few large knobs of butter (inside and out) and carefully pour in 1 cup of white wine.

Bring the sides of the foil up over the fish, sealing loosely to create a parcel.

Bake in an oven preheated to 180°C for 30 minutes.