Tarragon Salmon
It’s not just the whole fish that can be cooked by the poaching method. Salmon steaks also respond well to this kind of treatment. The dish that follows is simple, elegant, and makes a great lunch.
You need:
4 salmon steaks
600 ml water
300 ml white wine, the drier the better
30 ml Vermouth or white vinegar
tsp salt
6 peppercorns
1 onion, finely sliced
4 sprigs of fresh tarragon or 2 tsp dried
Put everything except the salmon and tarragon into a large shallow dish such as a skillet and bring to the boil. Simmer for 15 minutes. Add the salmon and tarragon, remove the pan from the heat and allow to cool completely.
Gently transfer the cooked steaks to the plates you intend to serve them on and garnish with sliced cucumber and fresh dill or tarragon.
If you are using fresh tarragon, reserve some for this terrific little sauce which is a great substitute for the usual tartare variety. Simply mix 5 tbsp of soy mayonnaise with 125 g soft cheese such as ricotta. Add in the juice of half a lemon plus the zest, 1 tbsp chopped tarragon and a little salt and pepper. Mix thoroughly.
If the above mixture seems a little thick to you, add in a bit of the poaching liquid to thin it down.
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