Читать книгу Home Cooking - Rachel Allen - Страница 120

When wild salmon is in season it’s one of the best fish to serve — quite unbeatable, and this is such an easy recipe. When poaching salmon, or indeed any fish, be sure to use as little water as necessary to minimise flavour loss. Use a saucepan that will just fit the fish. Also, I like to only add salt to the cooking water and no other flavourings. Add 1 tablespoon of salt to every 1.2 litres (2 pints) water. Salmon is delicious served with asparagus and steamed or boiled new potatoes.

Salt

18–20cm (7–8in) piece of salmon, still on the bone, cut from a whole fish that has been gutted and descaled (ask your fishmonger to do this if necessary)

300ml (½ pint) hollandaise sauce (see page 331)

1 Bring a saucepan of salted water to the boil (see above for pan size and quantity of salt to add). Slide in the salmon, bring back up to the boil and then reduce the heat, cover with a lid and gently simmer for 20 minutes. Remove from the heat and leave the salmon to stand in the cooking liquid for 5 minutes, which will continue cooking the fish.

2 Carefully remove the salmon from the water, and when cool enough to handle, remove the skin and any brown sediment by scraping gently with a small, sharp knife. You will see that there are four segments of salmon on the bone. Run the knife carefully down the seam of each segment to release the portions away from the bone, giving four portions in total.

3 Serve immediately with the hollandaise sauce.