Poached Salmon with Peas and Morel Mushrooms

Poached Salmon with Peas and Morel Mushrooms

Poached Salmon with Peas and Morel Mushrooms

Ingredients (Serves 4)
– 4 x 160g Salmon fillets
– 240ml White wine
– 1tbls White wine vinegar
– 2 Parsley sprigs
– Sea salt
– 60g Unsalted butter
– 120g Freshly podded peas
– 100g Morel mushrooms, cleaned
– 120ml Whipping cream
– Milled white pepper
– Pea shoots
– Chives

Method

Place the salmon fillets, skin side down, into a shallow saucepan
Pour in the wine and enough water to just cover the fish. Add a generous pinch of sea salt, the parsley sprigs and the vinegar
Bring to a boil; reduce the heat to as low as possible and cover the pan with a lid
Poach very gently for 6 minutes then remove the pan from the heat, leaving the salmon to finish cooking very slowly in the broth.
Melt the butter in a small saute pan and cook the mushrooms slowly for 3 minutes or so until they soften. Add 120ml of the salmon poaching liquid and the peas. Continue cooking for another for another 2 -3 minutes until the peas begin to soften
Add the cream and simmer to a sauce consistency; season to taste with salt and pepper
Lift the salmon fillets carefully from the broth and transfer to serving plates
Spoon the mushrooms and peas over along with the sauce
Scatter chopped chives and pea shoots.
Serve buttered new potatoes on the side

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