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.



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