Rick Stein has shared a simple yet sublime poached salmon recipe, ideal for balmy evenings and light on the waistline. The dish, from his 1997 book 'Fruits of the Sea', pairs tender poached salmon with new potatoes and a crisp cucumber salad.
To start, prepare a court-bouillon by combining six bay leaves, a teaspoon of peppercorns, a sliced carrot, a sliced onion, two tablespoons of salt, four tablespoons of white wine vinegar, and three litres of water in a pan. Bring to a rolling boil, then simmer for 20 minutes to infuse flavours.
Carefully add four salmon fillets to the simmering liquid and poach gently for five to six minutes until just cooked through but still succulent. The fish should begin to flake and turn opaque. Remove and let rest.
Meanwhile, boil 750g of new potatoes in salted water with a couple of mint sprigs until tender. Drain and keep warm; for extra richness, toss in butter, salt, and pepper. Peel and thinly slice a cucumber, then mix with finely chopped mint and a tablespoon of white wine vinegar. Season with salt and pepper.
Serve the salmon with the potatoes and cucumber salad, a squeeze of lemon, and a dollop of good-quality mayonnaise. Stein recommends enjoying this dish al fresco with a robust white wine such as Chardonnay, Sauvignon Blanc, or Pinot Noir.
