New recipes

Slow-Poached Scottish Salmon

Slow-Poached Scottish Salmon

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Chef Kim creates a depth of flavor with his Scottish salmon by poaching it in a celery, lemongrass, and white wine liquid that’s been infused with lemon and lime peels. It’s sprinkled with an herb-bacon crust to give a fresh and crunchy finish.


For the salmon

  • 1/2 onion, large dice
  • 1 clove garlic
  • 1 stalk celery
  • 1 stalk lemongrass
  • 1 Teaspoon black peppercorns
  • 1 Cup white wine
  • 1/8 bunch parsley
  • 4 sprigs thyme
  • 1 bay leaf
  • 1 lemon peel
  • 1 lime peel
  • 3 Liters water
  • Four 6-ounce salmon fillets

For the herb-bacon crust

  • 1 Cup bacon, small dice
  • 2 Cups panko breadcrumbs
  • 2 Tablespoons butter
  • 1 Teaspoon parsley, chopped
  • Salt and pepper, to taste

The Easiest Way to Cook Salmon? Pour a Glass of Wine

A perfectly cooked piece of fish is a thing of beauty, but nailing it can be tricky. That&aposs why I&aposm a big fan of shallow poaching, a forgiving and foolproof technique that yields perfectly cooked fillets every time. The method, which involves briefly tenting the fish under a simple circle of parchment paper called a cartouche, is easy enough for first-timers to master yet versatile enough to spark inspiration for more experienced cooks.

To begin, sauté any allium that speaks to you. (I use leeks here, but shallots or spring onions would also be lovely.) Then, add the fish𠅊ny mild fillet or steak will do. (King salmon is a showstopper cod, grouper, rockfish, and flounder work beautifully, too.) Next, tip in a generous splash of wine. Finally, top it all with a cartouche with a hole snipped in the center to create a vent. The cartouche drapes over the fish, forming a makeshift lid that allows for carefully controlled evaporation. During a brief stint in the oven, aromatic steam circulates around the fillets as the wine gently reduces, resulting in gorgeously cooked fish.

As a bonus, all of that flavorful cooking liquid becomes a luxurious pan sauce. Enriched with a little butter and some sweet cherry tomatoes, dinner is deliciously𠅊nd perfectly𠅍one.

Scottish Salmon Recipes

These salmon recipes and photographs have been reproduced from "Nick Nairn's Top 100 Salmon Recipes" with the permission of the author, Nick Nairn. Nick is one of Scotland's top chefs, well known for his regular appearances on BBC television. He also runs his own highly acclaimed restaurant and cookery school. Please visit Nick's website at

Nick's Salmon Recipes

Below are a few sample salmon recipes from Nick Nairn's excellent book:

  • Peppered salmon with whisky cream sauce
  • Spicy salmon broth
  • Lemon butter baked salmon, tagliatelle and parsley
  • Seared salmon with hot potato and tomato salad

There are many excellent ways of dressing this favourite fish, but perhaps none equal to plain boiling when well performed.

Scale and clean the fish without unnecessary washing or handling.

Have a roomy fish-kettle with water.

Throw in a handful of salt.

Take off the scum carefully, and let the fish boil slowly.

Allow approximately twelve minutes to the pound (450 g).

Experience must fix the exact point when the fish is cooked.

When the salmon is cooked, use the fish-strainer to drain the fish.

Throw a soft cloth or flannel in several folds over it.

Serve on a hot fish-plate or, if you prefer to eat the salmon cold, allow it to cool under a napkin.

8 of the best Mary Berry salmon recipes

Salmon is one of the nation's favourite ingredients, and it's one of Mary's too. Across her cookbooks, Mary has taught us that versatile salmon pairs just as well with creamy sauces as it does with bright, zingy flavours, and is equally enjoyable pan-fried, poached or baked into a pie, or served simply on a bed of spinach. From comforting midweek dinners to show-stopping centrepieces for a celebratory dinner, here are 8 of our favourite salmon recipes from Mary Berry.

"This dish has become a firm favourite of mine", says Mary. Salmon pairs wonderfully with zingy Thai-inspired flavours, and this traybake dinner is so easy to make with the salmon, sauce and veg all cooked together in one dish.

/>Simple Comforts />Heart-warming comfort dishes from the nation's favourite cook />With easy, family-friendly recipes as well as all-out weekend feasts />Including chapters full of indulgent bakes and sweet treats

Salmon, fennel and shallots are a tasty trio in this simple, healthy family dinner. If you’re not keen on fennel, Mary recommends swapping in a medium thinly sliced leek instead. Cooked in a creamy sauce, this is a great way to use up a pack of salmon fillets for a midweek dinner.

This eye-catching dish is made for sharing. Poach your salmon in a tinfoil bag in the oven with white wine and lemon juice until gloriously tender, then serve with asparagus, slices of radish or mirco herbs. Mary recommends asking your fishmonger to prep the salmon so it's nicely trimmed and pin-boned, then "there is very little to do, except serving it up and impressing your guests", she says.

Salmon Fillets with Cauliflower Cheese Topping from Simple Comforts by Mary Berry

For lovely flavour and texture, spruce up your salmon fillets with a golden cauli cheese topping. Simply blitz cauliflower in a blender and mix it with cream cheese, Cheddar, Parmesan and mustard, before slathering on top of your salmon and baking the lot with a dusting of paprika. Yum.

This family favourite comes with a tasty spinach, salmon, and hake filling. The real point of difference, though, is in the topping Mary swaps classic mash with quickly crushed new potatoes, drizzled with olive oil and baked until crunchy and golden.

Hot Smoked Salmon & Asparagus Salad from Simple Comforts by Mary Berry

With tender pieces of flaked smoked salmon, crunchy lettuce and asparagus, creamy avocado, boiled eggs, and a fennel and mustard dressing, this colourful salad is full of contrasting textures and flavours.

With the addition of this herby Italian salsa verde sauce, Mary gives this dinner-party classic a little something different. Bring it to the table to slice open buttery pastry to reveal your salmon and a wonderful green layer in the middle.

An elegant dinner party dish, tender, baked salmon fillets are served here with a white wine and tarragon sauce. Easy and quick to prepare, Mary recommends making the sauce and spinach in advance.