Dad's poached salmon with cucumber sauce

  • Preparation Time10 mins
  • Cooking Time40 mins
  • Serves4
  • DifficultyMedium

For the poaching liquid

Fish head and bones
Few stalks celery, sliced, if desired
225g carrots, peeled, sliced, if desired
1 small bunch parsley
475ml dry white wine
Black peppercorns
4 (170 to 225g) centre cut, skinless, salmon fillets

For the cucumber sauce

1 English cucumber, unpeeled, roughly chopped
Fronds from 1 bunch dill
1/2 small red onion
2 large lemons, juiced
80g mayonnaise
2 tbsp extra-virgin olive oil
80g natural yoghurt
Salt and freshly ground black pepper
1) For the salmon: Combine all poaching liquid ingredients in a medium saucepan. Bring the poaching liquid to a very low simmer and cook 30 mins. Skim the top as needed to remove any foam from the surface. Lay some cheesecloth over the top of the poaching liquid, making a bed for the fillets. Submerge salmon in poaching liquid and cook for 8 to 10 mins.

2) For the cucumber sauce: Combine first four ingredients in a blender and puree. Gradually blend in mayonnaise, oil and yoghurt and then season, to taste, with salt and pepper.

3) Serve poached salmon with side of sauce.

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