Fennel Poached Salmon With Red Currant Sauce
Serves: 2
Camila Dooley
1 January 1970
Based on User reviews:
54
Spice
58
Sweetness
39
Sourness
43
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 medium
Onion (quartered)1 medium
Carrot (coarsely chopped)1 cup
White Wine1
Salt1 cup
White Wine Vinegar1 tbsp
Lemon ZestDirections:
1
In a fish poacher place salmon and add water just to cover
2
Remove salmon to a plate
3
To poacher add onion, carrot, celery, fennel, lemon juice, white wine, peppercorns, salt and bring mixture to a boil then reduce to a simmer
4
Season salmon on both sides with salt and pepper, and add it back to poaching liquid and simmer for approximately 15 minutes or until salmon is cooked through
5
Remove salmon, cool for a few minutes and carefully remove skin
6
Chill covered in the refrigerator for at least 1 hour and up to 4 hours before serving with sauce
7
Sauce: In a small saucepan over medium high heat add vinegar and reduce by half
8
Add preserves and horseradish and heat thoroughly
9
Stir in lemon zest and remove from heat
10
Serve warm with fish