Poached Salmon

OK, this is the final of the salmon series, and I want to end on a healthy note and do a poached salmon. It is something that is not done so often anymore, but I don't know why. Yes the flavor is a lot more subtle than if a salmon is fried, but if it is done the right way it is really delicious.

The secret is to take a really fresh salmon, go for the very best, fresh, wild salmon. Then you need a good broth, not too salty, but make sure you have plenty of flavor, add fennel, onions, white wine (the one you will drink later or are already drinking), some celeriac, then dill, parsley, one clove, some pepper corn. Simmer your broth to make sure all the flavors are infused to the water.

Then boil the stock up, add the salmon, take it off the heat and leave it for 8 to 10 minutes.....you will see it is wonderful. light and delicious

By the way, you will see a fancy French word in the preparation, the Matignon. This is a cut of vegetables when used in a fish stock. It is basically vegetables (Carrots, Onions, Leeks, Celeriac) cut in fine slices. I made little cubes as it looks pretty when plated

Recipe
1800 G Salmon fillet
120 G Carrots
120 G Onions
120 G Leeks
60 G Celeriac
2 G Pepper corns
1 Clove
100 Ml White wine
7 G Salt

1200 G Potatoes
Parsley
Dill
Marjoram

Method
Cut salmon in 180 g portions
Cut all the vegetables in regular Matignon
Add the herbs and let infuse for a while
Make a stock with it
Poach the salmon in the broth till pink inside

Turn the potatoes and boil them till just soft
Put the salmon in a deep plate
Top with the broth it has been poached in
Generously add herbs
Serve with boiled potatoes