- ¼ cup (60ml) lemon juice
- ¼ cup (60ml) white wine
- ¼ cup (60ml) fish stock or water
- 1 bay leaf
- 6 – 8 pepper corn
- 1 clove garlic chopped
- 1 large spring of fresh dill or coriander leaves
- 500 – 600 gm salmon fish fillet (boneless fish required)
Put the first 7 ingredients in a medium sized frying pan and boil the liquid till reduced by half and then strain it.
Cut the boneless salmon fillet diagonally or crosswise into 4 slices or can leave it as a big lump, place in the pan, cover and cook gently in the reduced liquid for 2- 3 min, turning once until the fish feels firm rather than raw, pierce a sharp pointed knife into the thickest part of the fish you should not see the darker color of uncooked flesh. (If the pan does not have a lid cover it with 2 layers of aluminum foil pressed down close to the fish)
Lift the cooked fish carefully unto the serving plate and keep it warm.
(Boil the liquid in which the fish was poached season it with salt and pepper. In a pan heat 5 – 10 gms of butter add some fresh herbs as dill celery or thyme add 10 – 15 gms of cream, add the reduced fish broth and reduce it till it thickens and forms a sauce.
Zucchini ribbon and dressing
- 6-8 green or yellow zucchini
- 3 tbsp white vinegar
- ¼ cup (60 ml) olive oil
- ½ tsp salt
For the zucchini ribbons chop the ends of zucchini and cut them into thin ribbon using a peeler. Heat water in a bottom vessel add the zucchini into it cook it for 30 sec or 1 min untill half cooked but not completely soft. Drain and cool.
Prepare a dressing for the zucchini by taking vinegar, olive oil, salt mix it well and add it to the zucchini.
Spoon the sauce over the salmon and serve with zucchini ribbons.
TIPS FOR POACHING:
- Always choose fresh fish or any product.
- Choose a well – flavored variety.
- Poach chunks rather than thin fillet.
- Always cook gently.
- Serve with small amount of concentrated sauce.
- Add color with fresh herbs.