Poached Salmon with Watercress Mayo
1 carrot, chopped
2 celery stalks, chopped
1 onion, sliced
1 small fennel bulb, sliced
2 flat-leaf parsley stalks, bruised, plus 2 T chopped leaves
400ml white wine
Pared zest of 1 lemon
1 t whole black peppercorns
1kg salmon fillet, skinless
1kg waxy potatoes, peeled
20g unsalted butter
3 egg yolks
1 T Dijon mustard
½ t lemon zest, plus 1 T lemon juice
1 C (250ml) extra virgin olive oil
2 C (50g) picked watercress leaves, finely chopped, plus sprigs to serve
- Place carrot, celery, onion, fennel, parsley stalks, wine, lemon zest and peppercorns in a large saucepan or stockpot and cover with 3L water. Simmer over medium heat for 25 minutes. Line a sieve with muslin or a clean Chux, then strain stock in a deep, wide pan, discarding solids.
- Return stock to medium-low heat and bring to a gentle simmer. Add the salmon and poach for 10 minutes. Remove from heat, cover and leave the salmon to cool completely in the liquid to finish cooking.
- Meanwhile, for the mayo, place the egg yolks, mustard and lemon zest and juice in a food processor and whiz to combine. With the motor running, add oil in a slow steady stream until thickened.
- Add the chopped watercress and 2 T warm water, then whiz to combine. Season, then chill until needed.
- Place the potatoes in a large saucepan of cold, salted water. Bring to the boil over medium-high heat, then cook for 10 minutes or until tender. Drain, then toss with parsley leaves and butter. Allow to cool slightly.
- Using 2 spatulas, carefully remove the salmon from the poaching liquid. Break the salmon into large pieces (avoiding/removing pin bones) and arrange on a serving platter with the potatoes and watercress sprigs. Drizzle with the watercress mayo, season with sea salt and freshly ground black pepper and serve.
Recipe adapted from delicious.com.au.
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