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
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.
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.