Poached Salmon with Herb Butter


Ingredients

  • 1 Whole Salmon x 2.5kg
  • 1 Lemon
  •  Fresh Parsley
  • 4oz Butter
  •  Dill - chopped

Created by joannamck

MyDish

 

Poached Salmon with Herb Butter


Method


Lay the salmon in a fish kettle large enough to accommodate, then cover with water.

 

Slice the lemon and add to the fish kettle, together with a bunch of parsley.

 

Place the fish kettle on the hob (over 2 rings if necessary) and slowly bring to the boil - this can take quite a long time depending on the size of your fish and fish kettle! As soon as the water boils turn the heat off.

 

Allow the fish to cool in the water for up to an hour, leaving the lid on the fish kettle.

 

Remove the fish from the kettle using the rack handles, and lay the fish on a large plate.

 

If you prefer, remove the skin, head, tail and present on a platter surrounded by watercress or other greenery.

 

To make the herb butter, finely chop the dill and any parsley you have left and mix into softened butter. Smooth into a ramekin or small dish and serve with the fish. You can also heat the butter and pour over the fish if you are serving the fish hot.

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