Poached salmon with watercress mayonnaise

title="Poached salmon with watercress mayonnaise"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Poached-salmon-with-watercress-mayonnaise.jpg" srcset="https://img.taste.com.au/6xYrfB-U/w720-h480-cfill-q80/taste/2016/11/poached-salmon-with-watercress-mayonnaise-64661-1.jpeg 720w, https://img.taste.com.au/Hs5yUu43/w643-h428-cfill-q90/taste/2016/11/poached-salmon-with-watercress-mayonnaise-64661-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Poached salmon with watercress mayonnaise"
/>

(1) Rate it

• 0:45 Prep


• 0:45 Cook


• 
  6 Servings


• Advanced

David Prior makes use of Ireland's inspiring produce to create a decidedly gourmet poached salmon dish with a zingy homemade watercress mayonnaise.

Featured in
Main recipes, Fish recipes

Ingredients

• 1 carrot, chopped


• 2 celery stalks, chopped


• 1 onion, sliced


• 1 small fennel bulb, sliced


• 2 flat-leaf parsley stalks, bruised, plus 2 tablespoons chopped leaves


• 400ml white wine


• Pared zest of 1 lemon


• 1 teaspoon whole black peppercorns


• 1kg piece skinless salmon fillet


• 1kg chat potatoes, peeled


• 20g unsalted butter

Watercress mayonnaise(makes 350g)

• 3 egg yolks


• 1 tablespoon Dijon mustard


• 1/2 teaspoon lemon zest, plus 1 tablespoon lemon juice


• 1 cup (250ml) extra virgin olive oil


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

Method

• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Meanwhile, for the mayonnaise, 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.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Add the chopped watercress and 2 tablespoons warm water, then whiz to combine. Season, then chill until needed.
  
  
  


• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 6
  
  
  
  
  Using 2 spatulas, carefully remove the salmon from the poaching liquid. Break the salmon into large pieces and arrange on a serving platter with the potatoes and lightly dressed watercress sprigs. Drizzle with the watercress mayonnaise, season with sea salt and freshly ground black pepper and serve.
  
  
  

• Author: David Prior


• Image credit: Jeremy Simons


• Publication: Taste.com.au

Source: taste.com.au