About this recipe:Salmon is poached with onions, carrots, celery and wine. The muslin prevents it from over-cooking. Fresh steamed asparagus and hollandaise sauce make the perfect accompaniments to this dish.
good knob butter
1/2 onion, chopped
3 carrots, chopped
1 stalk celery, chopped
1L (1 3/4 pints) water
100ml (4 fl oz) dry white wine
salt and freshly ground black pepper to taste
1.3kg (3 lb) salmon steak
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Method Prep:10min › Cook:25min › Ready in:35min
In a large frying pan, heat the butter and sauté the onions, carrots and celery for 5 minutes. Add the water, wine, salt and pepper. Let the mixture simmer for 5 additional minutes.
Wrap the salmon in muslin or cheesecloth and place it in the boiling liquid. Lower the heat, cover, and simmer gently for about 15 minutes (12 minutes per kilo / 5 minutes per pound).
Remove salmon from the frying pan carefully, unwrap and serve.