Poached Salmon with Mushrooms and Leeks
Poached Salmon served with a delicious creamy mushroom and leek sauce with mustard and garlic.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Fresh Salmon,Fillet | Main | Boil,Fry,Poach | 30 mins to 1 hour |
Ingredients
- 500g salmon fillet
- 90ml white wine
- 175ml water
- 2 x 15ml spoons freshly chopped parsley
- 25g butter
- 4 shallots, finely chopped
- 2 cloves garlic, crushed
- 1 leek, cut into 8cm fine strips
- 75g mushrooms, sliced
- 142ml carton double cream
- ½ x 5ml spoon French mustard
- 2 level 5ml spoons cornflour, blended with a little cold water
- salt and freshly ground black pepper
- sprigs fresh parsley, to garnish
Method
Place the salmon fillet in a saucepan with the wine, water and parsley. Bring to the boil and simmer for 12-15 minutes.
Remove the salmon from the pan, place in a serving dish and keep warm. Reserve the fish liquor.
In a separate pan, melt the butter. Add the shallots, garlic, leeks and mushrooms and cook for 4-5 minutes.
Add the reserved fish liquor, cream, mustard, blended cornflour and seasoning and bring to the boil.
Pour the sauce over the salmon fillet and garnish with the parsley. Serve with new potatoes and seasonal vegetables.
