12.7.11

Fancy Pants Salmon


The photo above from last Saturday night comes with a little disclaimer,* and I also need to apologise for the photography - as it tasted/looked so much better than it does here. The recipe below that embraces one of my favourite ever flavours - lime is from the Gourmet Traveller July issue.

Poached salmon with fennel and lime beurre blanc
Note: the original recipe called for trout - we switched it to salmon, and we toned down the butter quantities listed below.
Prep time 30 mins, cook 30 mins. Serves 4-6
Ingredients
750ml dry white
1/2 onion sliced
1 fresh bay leaf
6 white peppercorns
1 (800gm) salmon fillet. halved
1 bunch each baby turnips and baby carrots, trimmed and halved
2 baby fennel, trimmed, cut into wedges, fonds reserved
20 gm butter
1/4 cup loosely packed chervil sprigs, to serve
Lime beurre blanc ingredients
60ml dry white wine
1/4 cup lime juices, plus lime wedges to serve
2 golden shallots, finely chopped
1 tbsp pouring cream
225 gm butter, at room temperature, diced.
Method
1. Bring wine, onion, bay leaf, peppercorns and 2 litres water to the boil in a wide saucepan over medium-high heat. Season to taste with sea salt, add fish, remove from heat and stand until cooked to your liking (10-12 minutes for medium-rare).
2. Meanwhile, blanch baby vegetables until tender (2-4 minutes), then refresh and drain well. Heat butter in a wide saucepan over high heat, add baby vegetables, cook until warmed through (2-4 minutes), season to taste and keep warm.
3. For lime buerre blanc, simmer wine, lime juice and shallots in a saucepan over medium heat until reduced to 80ml (5-10 minutes). Add then reduce heat to very low and add butter a little at a time, whisking continuously, until incorporated. To serve, spoon vegetables and reserved fennel fronds onto plates, top with fish, scatter with chevril and spoon over lime beurre blanc. Serve hot with extra sauce and lime wedges to the side.

* There is no way in hell I could pull this dish off successfully. I have my lovely husband to thank for this one - I literally opened the magazine, saw a recipe I liked and said 'I want that one' (a bit Little Britain), and two hours later...bam, there it was to be inhaled. Thanks Stanz.
- Briar

7 comments:

  1. deeeeelicious. gourmet traveller is da bomb.

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  2. i JUST put up a poached fish recipe as well, but this one looks way more fancy pants than mine. what a perfect summer meal, and what a lucky lady you are!

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  3. that sounds delicious. salmon is one of my favorite things to eat! and make at home :)

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  4. Good lord that sounds, and looks, so flipping good! Will definitely try this, since we eat heaps of salmon here in B.C.!

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  5. You married well!...love your blog :)

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  6. I looove salmon (and it's so good for your skin) this looks amazing, I'll have to try it !!!

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  7. Isn't it a great issue this time? My only problem is that I lent it to my sister and now she has gone on holiday so I can't get it back. Oh well, I guess that all those recipes will still be waiting.

    Lucky you for having someone to cook it for you too. My other half is a great cook but doesn't do fish.

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