Poached Salmon Steaks with Tarragon Sauce recipe
ingredients
4 thick salmon steaks or cutlets
1 quantity warm court bouillon
2 cucumbers, peeled, de-seeded and cut into matchsticks
1/2 teaspoon salt
1 teaspoon sugar
2 tablespoons white wine vinegar
1 X 8 oz (250 g) packet frozen petits pois
7 oz (200 g) mayonnaise made with tarragon vinegar
7 oz (200 g) natural yoghurt
1 tablespoon tarragon, chopped, plus a few sprigs to garnish
1 lettuce or endive, shredded
1 quantity warm court bouillon
2 cucumbers, peeled, de-seeded and cut into matchsticks
1/2 teaspoon salt
1 teaspoon sugar
2 tablespoons white wine vinegar
1 X 8 oz (250 g) packet frozen petits pois
7 oz (200 g) mayonnaise made with tarragon vinegar
7 oz (200 g) natural yoghurt
1 tablespoon tarragon, chopped, plus a few sprigs to garnish
1 lettuce or endive, shredded
method
1. Wash the salmon steaks or cutlets and pat dry with kitchen paper.
2. Place the fish in the warm court bouillon and bring gently up to simmering point.
3. Let the liquid bubble for a few seconds, then remove the pan from the heat and allow to cool.
4. When half-way through the cooling process, carefully turn the steaks using a slotted spoon or tongs and leave them in the liquid until they are completely cold: they will then be cooked to perfection.
5. Transfer them to a plate and set aside. Reserve the poaching liquid.
6. Toss the cucumber matchsticks in a basin containing a marinade made of the salt, sugar and vinegar and leave in a cool place for 1 hour.
7. Cook the petits pois briefly and briskly, drain them and leave them to cool.
8. Beat together the mayonnaise and yoghurt, stir in the chopped tarragon, then carefully fold in about 4 tablespoons of the cooled poaching liquid, until the mixture is of a coating consistency.
9. On a large serving platter, make a bed of the shredded lettuce or endive and arrange the salmon steaks in the centre.
10. Mix the petits pois with the drained cucumber and arrange in an attractive border around the salmon.
11. Pour over the sauce and garnish with sprigs of fresh tarragon.
2. Place the fish in the warm court bouillon and bring gently up to simmering point.
3. Let the liquid bubble for a few seconds, then remove the pan from the heat and allow to cool.
4. When half-way through the cooling process, carefully turn the steaks using a slotted spoon or tongs and leave them in the liquid until they are completely cold: they will then be cooked to perfection.
5. Transfer them to a plate and set aside. Reserve the poaching liquid.
6. Toss the cucumber matchsticks in a basin containing a marinade made of the salt, sugar and vinegar and leave in a cool place for 1 hour.
7. Cook the petits pois briefly and briskly, drain them and leave them to cool.
8. Beat together the mayonnaise and yoghurt, stir in the chopped tarragon, then carefully fold in about 4 tablespoons of the cooled poaching liquid, until the mixture is of a coating consistency.
9. On a large serving platter, make a bed of the shredded lettuce or endive and arrange the salmon steaks in the centre.
10. Mix the petits pois with the drained cucumber and arrange in an attractive border around the salmon.
11. Pour over the sauce and garnish with sprigs of fresh tarragon.
serving amount
serves 4
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