Friday, 13 March 2015

Poached salmon

Serves 2


  • 2 skinless salmon fillets
  • 250ml fish stock, store-cupboard will do
  • 1 tbsp white wine vinegar
  • fresh lemon juice
  • salt and black pepper
  • bouquet garni
  • tap water


  1. heat the fish stock in a large, deep frying pan with a lid, together with the bouquet garni
  2. let simmer for a few mins, season whit white wine vinegar, lemon juice
  3. add salt and grind in black pepper
  4. tip in 2 skinless salmon fillets
  5. make sure the fillets are covered and add tap water if required
  6. simmer for 7 mins
  7. set aside, covered with a lid
  8. meanwhile prepare the rest of your supper

Tips, Tricks and inspiration

  • make sure you simmer the salmon, don't let it boil because it will taste like rubber
Copyright 2014, Saskia Poppeliers

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