Healthy Poached USK Salmon with Vegetables and Hollandaise Recipes


The best chefs use their craft to bring the freshness of a fish's flavors to the plate. Matt Tebbutt at The Foxhunter in Nantyderry, near Abergavenny, shows his pedigree in dishes such as Usk salmon with brown shrimps and a parsley and caper salad. and roast cod in an octopus stew made with paprika. The dish he has given to this website is made with the now rare local wild salmon - Matt says you could also use wild bass or halibut - and shows off the color and texture of the fish against the slight crunch and acidity of the soused vegetables and the rich, yellow saffron hollandaise.

Serves 4

  • 4 x 225g salmon fillets, skinned

  • 1/2 bottle of white wine

  • A few white peppercorns

  • 1 star anise

  • A few coriander seeds

  • A couple of parsley stalks

  • 2-3 slices of un-waxed lemon

  • 2 bay leaves

  • 200ml white wine vinegar

  • 1 onion, peeled and sliced

  • 3 carrots, finely sliced

  • 3 sticks of celery, finely sliced

  • A few sprigs of fresh dill

  1. Put the white wine in a saucepan with 1.7-2.3 liters of water and add the peppercorns, star anise, coriander seeds, parsley stalks, lemon slices, bay leaves and white wine vinegar. Simmer for 30 minutes.

  2. Put the onion, carrot and celery in the liquid and simmer for 10- 15 minutes until just tender. The vinegar will have soused (or pickled) the vegetables.

  3. Plunge the salmon fillets into the simmering stock. Remove the pan from the heat and cover. Leave the fish to poach for 8-10 minutes. Remove the salmon from the pan and keep warm.

  4. Place some of the soused vegetables on four plates with a small amount of the drained cooking liquor. Place the salmon titles on top with some sprigs of dill. Spoon a generous aerostat of hollandaise over the fish, allowing the two sauces to mix together.

  5. Serve with nothing more than freshly boiled new potatoes, butter and sea salt.

For the saffron hollandaise

  • 1 large glass white wine (roughly 300ml)

  • 100ml white wine vinegar

  • 2 shallots, roughly chopped

  • 1 bay leaf

  • 3-4 whole white peppercorns

  • Pinch of saffron

  • 3 egg yolks

  • 250g melted, unsalted butter, filtered through a clean J-cloth to remove the milk solids

  • Squeeze of lemon juice

  1. Reduce the wine and vinegar in a pan with the shallots, bay, peppercorns and saffron. When left with 2 tsp of liquid in the pan, pour it into a bowl in a bain-marie. Whisk the yolks into the reduction. Keep whisking until they have tripled in volume and hold their weight; you will see ribbon trails on top of the eggs.

  2. Take the bowl off the heat and slowly pour in the butter a little at a time, as for mayonnaise, whisking all the time. The hollandaise must stay quite thick. Season with a balance of salt and lemon juice and keep warm, ready to serve this Healthy Poached USK Salmon with Vegetables and Hollandaise Recipes.

More about easy boiled salmon recipes

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