Poached Salmon with Penne
Ingredients
- 4 fresh salmon steaks each weighing about 9 1/2 oz
- 2 oz butter
- 6 floz dry white wine
- sea salt
- 8 peppercorns
- fresh dill sprig
- fresh tarragon sprig
- 1 lemon sliced
- 1 lb dried penne
- 2 tbsp olive oil
- lemon slices and fresh watercress to garnish
lemon and watercress sauce
- 1 oz butter
- 1 oz plain all-purpose flour
- 1/4 pint warm milk
- juice and finely grated rind of 2 lemons
- 2 oz watercress chopped
- salt and pepper
Instructions
- Put the salmon in a large, non-stick pan. Add the butter, wine, a pinch of sea salt, the peppercorns, dill, tarragon and lemon. Cover, bring to the boil, and simmer for 10 minutes.
- Using a fish slice, carefully remove the salmon. Strain and reserve the cooking liquid. Remove and discard the salmon skin and centre bones. Place on a warm dish, cover and keep warm.
- Meanwhile, bring a saucepan of salted water to the boil. Add the penne and 1 tbsp of the oil and cook for 8 - 10 minutes, until tender but still firm to the bite. Drain and sprinkle over the remaining olive oil. Place on a warm serving dish, top with the salmon steaks and keep warm.
- To make the sauce, melt the butter and stir in the flour for 2 minutes. Stir in the milk and about 7 tbsp of the reserved cooking liquid. Add the lemon juice and rind and cook, stirring, for a further 10 minutes.
- Add the watercress to the sauce, stir gently and season to taste with salt and pepper.
- Pour the sauce over the salmon and penne, garnish with slices of lemon and fresh watercress and serve.
Calories: 982 kcal
Carbohydrates: 101 g
Protein: 52 g
Fat: 38g
Saturated Fat: 14 g
Trans Fat: 1 g
Cholesterol: 142 mg
Sodium: 256 mg
Potassium: 1330 mg
Fiber: 6 g
Sugar: 7 g
Vitamin A: 1118 IU
Vitamin C: 49 mg
Calcium: 127 mg
Iron: 4 mg