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    Poached salmon with potato, leek and watercress dauphinoise.

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    Poached salmon with potato, leek and watercress dauphinoise.

    Post  Admin on Tue Dec 13, 2016 6:58 am

    Serves 4.

    Takes 2 hours.



    Ingredients.

    4 salmon fillets, each weighing 180-200g
    1 banana shallot, thinly sliced
    1 bay leaf
    1l fish stock
    3 sprigs of dill
    10 black peppercorns

    Sauce (optional)

    2 sprigs of dill
    100g of créme fraiche

    Watercress dauphinoise

    800g of Maris Piper potatoes, thinly sliced on a mandoline
    2 leeks, thinly sliced
    100g of watercress, rinsed and roughly chopped
    500ml of milk, semi-skimmed is fine
    50g of Gruyère
    salt
    pepper
    olive oil

    To serve

    pea shoots


    Method.

    1
    First, preheat the oven to 160°C/gas mark 3



    2

    Boil some water in a saucepan on the hob and plunge the chopped watercress in for just a minute, or until the water comes back to the boil. Drain and leave to cool



    3

    Meanwhile, add a splash of olive oil to a frying pan and place on the hob over a medium heat. Add the leeks and slowly cook down until they become soft and sweet



    4

    Place the milk in a large bowl and add about 700g of the potato slices, along with the watercress. Mix together



    5

    Take a rectangular baking dish and very lightly oil the bottom and sides. Evenly add the slices of potato, layering up as you go through. When you are roughly halfway through, add a layer of the leeks and then continue until you have used them all up



    6

    Pour over any remaining milk, then with the remaining ‘clean’ potatoes, add a final layer. Press everything down and place in the oven for 50 minutes, until the top starts to crisp up



    7

    After that time, add the sprinkling of Gruyère and bake for a further 10 minutes, until it’s bubbled up and browned a touch



    8

    You can do this all in advance if you like, with the benefit of cooling down, covering with foil and pressing overnight in the fridge by placing a tray with some tins on top. This helps to compress the dauphinoise. Just reheat for 25 minutes or so before serving



    9

    To make the accompanying salmon, place all of your aromatics in a wide saucepan and fill with about a litre of water. Bring gently to a simmer and leave to cook for 10 minutes. Then place in the salmon and lightly poach them for 5 to 6 minutes, until they are just done. Lift out and keep in warm in foil while you make the sauce



    10

    Finish by pouring the remaining cooking liquor into a saucepan through a sieve to catch the aromatics. Quickly reduce on the hob by half then add the créme fraiche and stir through. The sauce will be quite light



    11

    Plate up with a slice of the dauphinoise, a fillet of salmon sat jauntily to the side, a drizzle of sauce and some pea shoots for colour

      Current date/time is Sun Jun 25, 2017 6:03 pm