Cold Poached Salmon with a Honey Mustard Dressing

Ingredients

  • 4 fillets of salmon, skin-on
  • 4 slices unwaxed lemon
  • For the court- bouillon
  • 2 celery stalks, roughly chopped
  • 3 tbsp red wine vinegar
  • 2 garlic cloves, crushed
  • ½ onion, roughly chopped
  • 1 carrot, peeled, roughly chopped
  • ½ unwaxed lemon, cut in half
  • pinch of salt & pepper
  • handful of fresh parsley, roughly chopped
  • 1 sprig of fresh thyme
  • 1 bay leaf
  • 1.5ltr water
  • For the dressing
  • 2 tbsp Mrs Bridges Honey Mustard with Champagne
  • 4 tbsp light olive oil
  • squeeze of fresh lemon juice
  • 1 tbsp runny honey
  • pinch of black pepper

Recipe

For the court-bouillon, add all ingredients into a large stockpot and bring to the boil. Reduce to a simmer and cook on for 30 minutes. Remove from the heat and pass through a sieve. Place a clean poaching dish or roasting tin on the hob and transfer the stock in. Bring up to the boil, then reduce back down to a simmer before adding the salmon fillets, working in batches if you need to. Place a lemon slice on top of each and cook on a low heat for 5 minutes (a bit longer if a larger fillet), or until the fish is no longer translucent. Turn off the heat, cover with tin foil and allow to cool. Refrigerate before serving. For the dressing, add all the ingredients to a mason jar and shake well to emulsify. When ready to serve, spoon the dressing over the salmon fillets

Buy the products used in this recipe

You might also like