This wonderfully light poached salmon fillet recipe is served with watercress, leek and potato dauphinoise for a fresher take on the classic. The salmon is poached in a dill-infused fish stock for a beautifully aromatic flavour.
By entering your email address above, you are agreeing to receive marketing emails from Great British Chefs Ltd. You’ll receive the latest recipes, food features, special offers, related promotions and lots more. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time by visiting our Newsletter Management Centre.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Boil some water in a saucepan on the hob and plunge the chopped watercress in for just a minute, or until the water comes back to the boil. Drain and leave to cool
3
Meanwhile, add a splash of olive oil to a frying pan and place on the hob over a medium heat. Add the leeks and slowly cook down until they become soft and sweet
4
Place the milk in a large bowl and add about 700g of the potato slices, along with the watercress. Mix together
5
Take a rectangular baking dish and very lightly oil the bottom and sides. Evenly add the slices of potato, layering up as you go through. When you are roughly halfway through, add a layer of the leeks and then continue until you have used them all up
6
Pour over any remaining milk, then with the remaining ‘clean’ potatoes, add a final layer. Press everything down and place in the oven for 50 minutes, until the top starts to crisp up
7
After that time, add the sprinkling of Gruyère and bake for a further 10 minutes, until it’s bubbled up and browned a touch
8
You can do this all in advance if you like, with the benefit of cooling down, covering with foil and pressing overnight in the fridge by placing a tray with some tins on top. This helps to compress the dauphinoise. Just reheat for 25 minutes or so before serving
9
To make the accompanying salmon, place all of your aromatics in a wide saucepan and fill with about a litre of water. Bring gently to a simmer and leave to cook for 10 minutes. Then place in the salmon and lightly poach them for 5 to 6 minutes, until they are just done. Lift out and keep in warm in foil while you make the sauce
10
Finish by pouring the remaining cooking liquor into a saucepan through a sieve to catch the aromatics. Quickly reduce on the hob by half then add the créme fraiche and stir through. The sauce will be quite light
11
Plate up with a slice of the dauphinoise, a fillet of salmon sat jauntily to the side, a drizzle of sauce and some pea shoots for colour
Danny is a food adventurer, home grower, supper club host and writer of the entertaining and quirky epicurean blog, Food Urchin.
Want the latest recipes straight to your inbox?
Sign up to the Great British Chefs Newsletter
By entering your email address above, you are agreeing to receive marketing emails from Great British Chefs Ltd. You’ll receive the latest recipes, food features, special offers, related promotions and lots more. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time by visiting our Newsletter Management Centre.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Get in touch
Poached salmon with potato, leek and watercress dauphinoise
Please
sign in
or
register
to send a comment to Great British Chefs
Thank you very much for your comment - our team will respond within few working days.
You may also like
Poached salmon with potato, leek and watercress dauphinoise
Get in touch
Poached salmon with potato, leek and watercress dauphinoise