THIS IS A ONE POT DISH, NO FLAVOUR OR JUICES ARE LOST WHEN YOU COOK THIS WAY; MAKE SURE YOU HAVE BREAD ON THE TABLE FOR MOPPING UP WITH.
FOR THE SALMON
- 1 Shallot sliced
- 1 Clove garlic crushed
- Juice ½ lemon
- 1 Star anise
- 3 Black peppercorns
- 3 Parsley stalks
- 3 Sprigs of thyme
- 50ml Dry white wine
- 25ml Champagne vinegar
- 1 Splash olive oil
- 5g Maldon sea salt
- 1lt Water
- 3 Fillets of salmon skinned 150g each
FOR THE LETTUCE
- 4 Baby gem lettuces, split in half lengthways
- 200g Petit Pois
- 50g Butter
- 1 Small shallot, finely diced
- 4 Rashers of thick-cut smoked streaky bacon
- 1 Sprig of lemon thyme
- 50ml White wine
- 150ml Double cream
- 15g Chopped flat-leaf parsley
- Freshly ground black pepper
How to make Poached Salmon With Braised Lettuce Peas + Bacon
Place all the ingredients for the court bouillon in a medium sized pan, place on Caple induction hob set on number 4, leave for 5 minutes and allow to come up to temperature.
Now place the salmon fillets in the bouillon, if you like your salmon pink lower the heat to number 3 and cook for 6-8 minutes, if you prefer the salmon cooked more leave on number 4 for 10 minutes.
Melt the butter in a medium-sized saucepan. When it starts to bubble, add the shallot and cook for 1 minute until translucent. Add the bacon and cook for a further 2 minutes.
For the lettuce, gently place it with the thyme and peas in the pan. Season with salt and pepper. Pour in the white wine, bring it to the boil, cover the pan with a lid and steam over a medium-high heat for 2 minutes. Add the cream, bring to the boil and simmer for 1 minute. Remove from the heat, stir in the parsley.
Once the salmon is cooked, remove from the bouillon and serve with the braised peas.