serves
6
prep
15 minutes
cook
45 minutes
difficulty
Easy
serves
6
people
preparation
15
minutes
cooking
45
minutes
difficulty
Easy
level
Stream free On Demand
Sustainable Seafood
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 1 whole side King salmon, about 1.2 kg, skin on, pin - boned
- fennel fronds, to serve
- 1 tsp lemon infused olive oil, to serve
Court bouillon (makes 5 litres)
- 500 ml (2 cups) dry white wine
- 2 tbsp white wine vinegar
- 1 large leek, white part only, well washed and roughly sliced
- 4 carrots, peeled and roughly sliced
- 2 celery stalks, roughly sliced
- 5 garlic cloves, peeled
- ½ handful parsley stalks
- 2 thyme sprigs
- 4 bay leaves
Horseradish cream
- 200 g crème fraiche
- 2 tbsp chopped chives
- ½ lemon, juiced
- salt and pepper, to taste
- prepared horseradish cream, or grated fresh horseradish, to taste
To serve
- steamed new potatoes
- steamed green beans
- lemon wedges
Standing time: 45 minutes
Instructions
- For the court bouillon, place all the ingredients in a large saucepan. Add 5 litres cold water and bring to the boil over high heat. Reduce the heat to medium and simmer for 30 minutes. Remove from the heat, drain through a fine mesh sieve into a bowl and discard the solids. The court bouillon will keep in the fridge in an airtight container for 3 days, or in the freezer in portion - sized containers for up to 2 months. Makes about 5 litres.
- Place 3 litres of court bouillon in a saucepan and bring to the boil.
- Place the side of salmon, skin side up in a deep heatproof dish. Pour over the boiling hot court bouillon, then leave the salmon to slowly poach in the liquid as it cools. When the court bouillon has cooled, the fish should be perfectly cooked.
- For the horseradish cream, place all the ingredients in a bowl and stir to combine well. Season to taste and refrigerate until ready to serve.
- To serve, gently remove the salmon from the court bouillon and place it on a board or platter. Carefully peel back the skin, drizzle with lemon infused olive oil and scatter with fennel fronds and a little black pepper. Serve with the horseradish cream, steamed new potatoes, green beans and lemon wedges.
Photography by Kitti Gould.
Want more from The Cook Up?
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Sustainable Seafood
