Poached Salmon with Celery Sauce
Ingredients
500g salmon fillet
90 ml white wine
175 ml water
2 x 15 ml spoons freshly chopped dill
25g butter
4 spring onions, finely chopped
1 celery heart, fined chopped
75g mushrooms, sliced
142 ml carton double cream
half a 5 ml spoon Dijon mustard
2 level 5 ml spoons cornflour, blended with a little cold water
Salt and freshly ground black pepper
Springs of fresh parsley to garnish
Intro and Method
Serves 4
This quick and easy fish dish should take much less than an hour from preparation to table.
Place the salmon fillet in a saucepan with the wine, water and dill. Bring to the boil and simmer for 12-15 minutes.
Remove the salmon from the pan, place in a serving dish and keep warm. Reserve the fish liquor.
In a separate pan, melt the butter. Add the spring onions, garlic, celery and mushrooms and cook for 4-5 minutes.
Add the reserved fish liquor, cream, mustard, blended cornflour and seasoning. Bring to the boil.
Pour the sauce over the salmon fillet and garnish with the parsley. Serve with new potatoes and seasonal vegetables.
Recipe supplied by The Royal Agricultural Benevolent Institution, contribution courtesy of Manson House, Bury St Edmunds (www.rabites.org.uk/intro.html)