Olive oil poached salmon supreme

Serving size: 4
Preparation time: 15 minutes
Cooking time: 2 hours
Ingredients:

4 supremes of salmon (skin on) 150g each
2 litres of olive oil
200g peas
100g salted butter
1 small spring onion – sliced
1 garlic clove – chopped
½ teaspoon chopped fresh tarragon
1 large Maris Piper potato – peeled and small diced
50g cuttlefish ink
100ml white wine
1 onion – chopped
150g butter
Salt to taste


Featured in:
February 2015

METHOD
Gently heat the olive oil at 57C using a thermometer. Season the salmon with salt and pepper and gently poach in the oil for 2 hours.

In a pan melt the butter, add the onion and cook for 2 minutes. Add the diced potato and wet with the white wine, cook for 3–4 minutes.

Add the cuttlefish ink and a little water and cook until puree like. Pass in a blender and season to taste.

Place the onion and butter in a pan and cook on medium heat. Add the garlic and peas, cook for further 2 minutes and season with tarragon and salt. Crush gently with a potato masher and serve.



Never miss a copy!

Big savings when you take out a subscription.

VOTING NOW OPEN for the Taste of Excellence Food and Drink Awards 2021! Best Independent Farm or Local Shop of the YearLocally yours, these businesses have continued providing innovative services and quality products on your doorstep.We need your nominations - To vote go to www.lincolnshirelife.co.uk ... See MoreSee Less

9 hours ago  ·