As our product of the week is a fish poacher, here’s an easy but impressive recipe which is great for a whole salmon or trout (if you’re lucky enough to catch them). You can serve the fish warm or at room temperature. The salmon or trout always look good served on a large platter at the table surrounded by baby vegetables, particularly potatoes.
Firstly make a court-bouillon (an aromatic poaching stock) in the fish poacher. The quantity will depend on the size of the fish. The liquid needs to come at least half way up the sides of the salmon or trout.
Use water only or a mix that’s 3/4 water and 1/4 dry white wine.
Add a sliced carrot, a quartered onion, a celery stick cut into pieces, 1-2 bay leaves, a sprig of fresh thyme, a sprig of parsley, a few whole peppercorns and 2 tsps of coarse seasalt.
Bring the court-bouillon to the boil and simmer for 20mins. Let it cool before adding the fish. Place the whole salmon or trout on the rack in the poacher.
Bring the liquid up to the boil and simmer for about 10 mins. Timing will depend on the size of the fish so adjust according.
Turn the stove off and leave the fish in the stock.
If you want to serve the fish warm, take it out while the stock is still warm. Otherwise leave it in the poacher for longer.
Gently peel off the skin on both sides and put the fish on a platter. Garnish with sprigs of dill and wedges of lemon.
Make a sauce to serve on the side. A dill and cucumber sauce works really well – fresh dill, finely sliced cucumber (salt it in advance and leave it to drain, then wash and dry it), a little lemon juice and sour cream or plain unsweetened yoghurt, salt and pepper.
For something stronger, make a garlicy aioli.
Serve with baby boiled potatoes and other baby vegetables (optional).