Wild salmon with pink peppercorn sauce

    Wild salmon with pink peppercorn sauce

    23saves
    1hr


    6 people made this

    About this recipe: This is something I created while on holiday in Scotland, using locally caught salmon together with some rosé wine we were drinking on one of those rare summery British evenings.

    steenbergs Yorkshire, England, UK

    Ingredients
    Serves: 4 

    • For the poaching stock
    • 250ml rosé wine
    • 125ml water
    • 4 slices lemon
    • 1 carrot, peeled and coarsely chopped
    • 1 teaspoon white peppercorns (whole)
    • 1 blade mace
    • ½ vanilla pod, sliced down centre (optional)
    • For the salmon
    • 1 tablespoon sunflower oil
    • 25g finely chopped shallots
    • 4 (200g) salmon fillets
    • ¼ teaspoon sea salt
    • ¼ teaspoon coarsely milled black pepper
    • 100ml double cream
    • 1 tablespoon pink peppercorns, lightly crushed

    Method
    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Put all the ingredients for the poaching stock in a pot and bring to the boil with the lid on the pot. When it starts boiling, reduce the heat and leave to simmer gently for 30 minutes with the lid on, so letting all the flavours infuse into the stock.
    2. Preheat the oven to 100 C and put a plate or serving dish in the oven to warm up for later.
    3. Lightly oil a heavy bottomed, metal casserole dish and then sprinkle the chopped shallots over the base of the pan. Place the salmon fillets on top of this and then season with some sea salt and coarsely ground black pepper. Gently pour in the poaching stock (or rosé wine plus lemon slices) half way up the fillets, reserving any of the excess stock for later.
    4. Put the lid onto the casserole dish and gently poach in the stock for 8 - 10 minutes, depending on the size of the salmon, but try not to overcook. Lift out the poached salmon and place on a warm plate, cover in foil and keep warm in the pre-heated oven.
    5. Pour the juices into a clean pan through a sieve to remove the bits and add any of the excess stock reserved earlier. Bring to the boil and reduce the liquid to about 150ml /¼ pint. Add the cream and simmer until the sauce has a thin feel to it, but would still coat a spoon for a bit. Add the crushed pink peppercorns. Check and adjust the seasoning, if necessary, but do not add black pepper (or white pepper) under any circumstances as it will ruin the effect.
    6. Serve on warmed plates. Firstly arrange the salmon fillets onto the plates, then pour over the sauce. Serve with new potatoes, fresh green vegetables or salad - perhaps a watercress salad.

    Tip

    You can skip the making of the poaching stock to make a quicker meal, substituting this with 250ml rosé wine.

    See it on my blog

    See this at Axel Steenberg's Blog

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