Poached salmon with watercress

servings4
30 minutes

Ingredients

Salmon

  • 4 organic salmon fillets, each weighing 150g
  • 8 black peppercorns
  • 1 lemon skin, removed with a vegetable peeler
  • 1/2 lemon, juiced
  • 1 pinch of coarse sea salt
  • 150ml of white wine
  • 4 sprigs of thyme
  • 8 sprigs of dill
  • 1/2 lemon, sliced
  • 100ml of Pernod
  • 4 star anise
  • 3 sprigs of lemon thyme
  • 4 shallots, roughly chopped
  • 400ml of fish stock

Watercress salad

  • 2 bunches of watercress
  • 100ml of olive oil
  • 3 shallots, finely diced
  • 1/2 lemon, juiced
  • 4 eggs

Method

1
Hard boil the 4 eggs first, these will be used in the salad
  • 4 eggs
2
Season the salmon with the salt and pepper. Place the lemon peel, lemon juice, thyme sprigs, dill sprigs, lemon thyme sprigs, lemon slices, star anise and shallots in a pan along with the white wine, Pernod and fish stock. Bring to a simmer and cook for 5 minutes before adding the seasoned salmon
  • 4 organic salmon fillets
  • 1 lemon skin
  • 4 sprigs of thyme
  • 8 sprigs of dill
  • 3 sprigs of lemon thyme
  • 1/2 lemon
  • 4 star anise
  • 4 shallots
  • 150ml of white wine
  • 100ml of Pernod
  • 400ml of fish stock
  • 8 black peppercorns
  • 1 pinch of coarse sea salt
3
Poach the salmon for 3-4 minutes, then turn the fillets over and cook for 3-4 minutes longer. Remove the fillets from the poaching stock and place them on a warm plate. Cover with foil to keep them warm while you make the salad
4
For the salad, simply place the watercress in a bowl and add the olive oil, shallots, lemon juice and seasoning
  • 2 bunches of watercress
  • 100ml of olive oil
  • 3 shallots
  • 1/2 lemon
5
To serve, put some watercress salad in individual bowls, garnish with a hard boiled egg in each bowl. Slice the salmon up into small pieces and add to the salad