|
|
 |
| |
Vanilla poached salmon |
Vanilla poached salmon
Whilst staying at the health farm, I definitely had the same treatment as the salmon fillets in this recipe, although perhaps not the alcohol bit!
Serves 4
Ingredients
1 fennel bulb
3 shallots, peeled and finely sliced
1 garlic clove, peeled and crushed
1 sprig fresh thyme
½ vanilla pod
3 star anise
5 fl oz mild olive oil
5 fl oz dry white wine
4 x 75g fresh salmon fillets
500g vine ripened plum tomatoes, peeled,
de-seeded and thinly sliced
1 tbsp basil,
roughly chopped
1 tbsp parsley,
roughly chopped
3 punnets sweet potato shoots (or baby salad leaves)
Juice of 1 lemon.
Method
Put the fennel, shallots, garlic, thyme, vanilla pod, star anise, olive oil and white wine into a saucepan.
Place over a medium heat, bring to the boil, then simmer for a further three minutes. Remove from the heat and cool. Strain the fennel mixture, taking care to retain all the liquid as well as the fennel mixture. Put the liquid into a shallow pan with a lid and add the salmon fillets. Bring to the boil, cover with the lid and cook gently for two minutes.
Turn off the heat and allow the salmon to cook and cool in the steamy atmosphere for 10 minutes.
Meanwhile, remove the star anise, thyme sprig and vanilla pod from the fennel mixture, then add the remaining ingredients, tossing them together gently.
To assemble the dish, share the fennel salad between four plates and place a salmon fillet on top of each one.
|
 |
|
|
|
|
|
|
|
