Poached Salmon with Lemon Crème Fraîche
Salmon is so popular even though it is not a Mediterranean catch. This recipe is a classic from Northern European kitchens such as Denmark, Sweden, and Norway. Poach this fine and flaky fish and serve with delicious crème fraîche infused with lemon and dill.
Prepare 5 mins
Cook 25 mins
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
Grated zest 1 lemon
100ml dry white wine
200ml Crème Fraîche
600g Boneless Salmon Fillets
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.Meanwhile, stir together the crème fraîche, chopped dill, lemon zest and the remaining lemon juice in a small bowl.
Place the salmon fillets in the simmering liquid. Cover and simmer for 5 minutes.
Turn off the heat and leave for 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. 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.
Recipe & photo courtesy of Waitrose.