Poached salmon with watercress

by Tom Aikens
Return to Recipe
Print

Ingredients

Fish & Shellfish

  • 4 organic salmon fillets, each weighing 150g

Store Cupboard

  • 8 black peppercorns
  • 1 pinch of coarse sea salt
  • 400ml of fish stock
  • 4 eggs

Fruit & Vegetables

  • 1 lemon skin, removed with a vegetable peeler
  • 1/2 lemon, juiced
  • 1/2 lemon, sliced
  • 4 shallots, roughly chopped
  • 3 shallots, finely diced
  • 1/2 lemon, juiced

Beverages

  • 150ml of white wine
  • 100ml of Pernod

Salad & Fresh Herbs

  • 4 sprigs of thyme
  • 8 sprigs of dill
  • 3 sprigs of lemon thyme
  • 2 bunches of watercress

Spices & Dried Herbs

  • 4 star anise

Oils & Vinegars

  • 100ml of olive oil