Poached salmon with a wine, dill and cream reduction by M. Kuehn

A week ago or so I had what I can only describe as an unutterably grim piece of over cooked salmon. Actually it was cremated -rather what I wanted to do to the chef.

I don’t get. I just don’t understand why, when you are a trained professional you don’t adhere to the simple rules of poaching salmon. Make sure it’s the best quality salmon you can get your hands on – so often the farmed variety is just so flabby, (I shiver at the thought) and get the timing right. It’s hardly a culinary master stroke for heaven’s sake.

Anyway, rant over. Here’s a light and delicate sauce to go with the salmon. A few new potatoes and some lightly steamed asparagus spears. I should cocoa.

Serves 2

2 salmon fillets
1 glass of white wine
1 mug of fish stock
1 mug of water
2 tbs double cream
handful of chopped dill
black pepper

Pour the wine, stock and water into a small frying pan and place your fillets (skin side down) in the pan.

Bring it to the boil, turn down and poach for two minutes. Turn off the heat and let the salmon sit in the pan for a further two minutes.

Remove carefully and set aside. Bring the stock back to the boil. and reduce by two thirds. Turn down the heat, add the dill, stir in the cream and give a good grinding of black pepper. Spoon over the salmon.

Don’t forget an ice cold Seraph Reserve Sauvignon Blanc 2010, France. (available from Virgin Wines)
www.virginwines.co.uk