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Poaching is a very easy way to cook fish and is really nice, provided you make an interesting sauce or drizzle to go with it.  Unlike frying or grilling it doesn’t smell throughout the house either.   For this meal, I made aioli, a delicious natural garlic mayonnaise.  You can see the recipe in sauces section of this blog, where I’ve just posted it.  You can make both the aioli and the poached salmon a day in advance, if you feel like it.
For 2:
2 salmon darnes, ideally wild or organic, about 120-130g each
3-4 bayleaves and a sprig or small handful each of thyme, parsley if you have them
A good glug of white wine (about 1/3-1/2 a cup, you don’t have to be exact)

To serve:
Aioli (you will need a raw egg yolk, 150ml extra virgin olive oil and 3 cloves of garlic for the aioli)
A fresh, mixed salad tossed in a few spoons of home-made dressing (I will be posting everyday salad and simple dressing recipes shortly).
Optional: baby boiled or new potatoes (omit for ketogenic eating plan)

  1. Boil the kettle.  Into a saucepan place your fish, the herbs, white wine and enough boiling water to cover the fish by about 2-3cm.
  2. Slowly bring to a gentle simmer.  You don’t want the water to bubble furiously or this will make the fish tough.  Keep the water at a gentle simmer for 8 minutes.
  3. Remove the pan from the heat, water and all, cover and allow to sit while you prepare your salad and aioli.  It will continue to cook very gently just by sitting in the pan off the heat.  It doesn’t matter if the fish sits for 10 minutes or an hour.  You can even cook the fish one day, allow it to cool in the water, and put the whole saucepan with its liquid in the fridge to eat the following day if you want.  Just allow it to come to room temperature before eating as no-one likes chilled fish.
  4. When you are ready to eat, remove the fish from its cooking liquid with a fish slice, allow to drain, and put on 2 plates with a dollop of aioli.  Serve with large mixed salad tossed in a home-made dressing.