Poached Salmon with Watercress Mayo

 

Ingredients:

1 carrot, chopped

2 celery stalks, chopped

1 onion, sliced

1 small fennel bulb, sliced

2 flat-leaf parsley stalks, bruised, plus 2 T chopped leaves

400ml white wine

Pared zest of 1 lemon

1 t whole black peppercorns

1kg salmon fillet, skinless

1kg waxy potatoes, peeled

20g unsalted butter

Watercress Mayo

3 egg yolks

1 T Dijon mustard

½ t lemon zest, plus 1 T lemon juice

1 C (250ml) extra virgin olive oil

2 C (50g) picked watercress leaves, finely chopped, plus sprigs to serve

 

Method:

1. Place carrot, celery, onion, fennel, parsley stalks, wine, lemon zest and peppercorns in a large saucepan or stockpot and cover with 3L water. Simmer over medium heat for 25 minutes. Line a sieve with muslin or a clean Chux, then strain stock in a deep, wide pan, discarding solids.
2. Return stock to medium-low heat and bring to a gentle simmer. Add the salmon and poach for 10 minutes. Remove from heat, cover and leave the salmon to cool completely in the liquid to finish cooking.
3. Meanwhile, for the mayo, place the egg yolks, mustard and lemon zest and juice in a food processor and whiz to combine. With the motor running, add oil in a slow steady stream until thickened.
4. Add the chopped watercress and 2 T warm water, then whiz to combine. Season, then chill until needed.
5. Place the potatoes in a large saucepan of cold, salted water. Bring to the boil over medium-high heat, then cook for 10 minutes or until tender. Drain, then toss with parsley leaves and butter. Allow to cool slightly.
6. Using 2 spatulas, carefully remove the salmon from the poaching liquid. Break the salmon into large pieces (avoiding/removing pin bones) and arrange on a serving platter with the potatoes and watercress sprigs. Drizzle with the watercress mayo, season with sea salt and freshly ground black pepper and serve.

 

Serves 6.

Recipe adapted from delicious.com.au.

 

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