Salmon is an Autumn delicacy. Sure, it’s available all year round, but it comes at it’s best in the cooler months. So, to make the most of the new season, award-winning chef Guillaume Brahimi has provided us with this poached salmon, dill and creme fraiche recipe that’s so tasty you’ll never want to eat plain fish again!
4 x 180 gm salmon portions (pin boned)
2 lt fish stock
1 tsp white pepper corn
Dill and crème fraiche sauce
100 ml white wine
2 tbsp white wine vinegar
200 gm crème fraiche
1 bunch dill (chopped)
6 heads baby fennel (cut in quarters)
- Place fish stock, eshallot and white peppercorns into roasting pot. Place on high heat and boil.
- Add fennel quarters then reduce the roasting pot to a simmer and cover with the lid. Cook for 20 minutes or until it is just soft. Remove the fennel pieces from the pot and put into a warm place.
- Place the salmon in the roasting pot in the simmering pot and cover with the lid. Leave for 5 minutes then check if ready.
- Whilst salmon is cooking, place saucepan on heat add eshallots and sweat, then add white wine and white wine vinegar. Reduce the heat by a third and add crème fraiche.
- To finish, bring the saucepan to the boil and then turn off and add dill. Sauce the salmon with the crème fraiche emulsion and serve with fennel.
Recipe courtesy of Tefal