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Poached Salmon with Jersey Royals and asparagus

Sali Green caters for beginner cooks with this delicious dish


1 cup of white wine (whilst you drink a glass of it)
1 onion peeled and chopped
2 bay leaves
A sauté pan of water or fish stock
Salt and freshly ground black pepper, to taste
Scrubbed Jersey Royals
Sprigs of fresh mint
Salmon fillets
Asparagus spears
To make Hollandaise
150g/5oz salted butter
2 free-range egg yolks
½ tbsp Dijon mustard or Tewkesbury
mustard if you like to buy local
½ lemon, juice only

Preparation method
1. Place the white wine, onion, bay leaves, water or fish stock and salt and freshly ground black pepper into the pan. Heat for 20 minutes over a low heat, without allowing the liquid to simmer or boil.

2. Meanwhile, place the new potatoes into a separate saucepan and cover with cold water. Add a pinch of salt and the mint sprigs and simmer for 20-25 minutes, or until tender. When the poaching liquid has warmed through, add the salmon fillets, skin-side down. Cover the pan or roasting tray with aluminium foil and continue to poach on a low heat for ten minutes.

3. Add the asparagus spears to the poaching liquid, then cover again and continue to poach for a further five minutes or until the asparagus is tender and the salmon is cooked through.

4. Meanwhile, for the hollandaise, heat the butter in a pan over a medium heat.

5. Blend the egg yolks, mustard and lemon juice in a food processor until pale and well combined.

6. When the butter is foaming vigorously, with the motor of the food processor still running, pour the melted butter into the egg and lemon mixture a drop at a time, or until the mixture is well combined and has thickened.

7. Transfer the hollandaise sauce to a bowl and season, to taste, with salt and freshly ground black pepper.

8. To serve, carefully lift the salmon fillets from the poaching liquid and pat dry. Place one into the centre serving plate. Spoon the new potatoes and asparagus spears alongside. Drizzle over the hollandaise sauce. (The poaching liquid can be set aside to cool and be frozen, then defrosted and reused. Remove the bay leaves before freezing.)

Adapted from a recipe by Allegra McEvedy.