Poached salmon steaks with horseradish and chive sauce
5 people made this
About this recipe:
Salmon is an excellent source of protein and by poaching, it is also low in fat.
450ml (16fl oz) semi-skimmed milk
350ml (12fl oz) water
2 tablespoons lemon juice
1 small onion, thinly sliced
1 celery stick with leaves, coarsely chopped
1 carrot, coarsely chopped
4 black peppercorns
4 salmon steaks, about 115g (4oz) each
1 tablespoon bottled grated horseradish
115g (4oz) half-fat crème fraîche
115g (4oz) reduced-fat mayonnaise
2 tablespoons snipped fresh chives
freshly ground black pepper
- Pour the milk into a large non-stick frying pan and add the water, lemon juice, onion, celery, carrot and peppercorns. Bring to the boil over moderate heat, then cover and simmer for about 10 minutes.
- Add the salmon steaks to the pan and bring the liquid back to the boil. Reduce the heat, cover and poach the fish for about 10 minutes or until the flesh flakes easily when tested with a fork.
- Meanwhile, combine the horseradish, crème fraîche, mayonnaise, chives and pepper to taste in a bowl. Stir until evenly mixed.
- Using a large fish slice, transfer the salmon steaks to a platter lined with kitchen paper. Allow to drain. Discard the poaching liquid.
- Transfer the salmon steaks to serving plates and spoon over the horseradish and chive sauce. Serve hot.
Delicious and so quick and easy. The sauce enhances the salmon. I served it up with potato wedges and steamed broccoli stalks and asparagus.
- 06 Feb 2016
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