Foil Poached Salmon With Herb Mayonnaise Spring Greens And New Potatoes Recipes

FOIL-POACHED SALMON WITH HERB MAYONNAISE, SPRING GREENS AND NEW POTATOES

Steps:

• SALMON: Pre-heat the oven to 150C/Gas Mark2. Place the salmon on a large sheet of oiled tinfoil. Put the onion, bay leaves and the lemon slices inside the salmon, pour over the wine and then season with salt and black pepper; bring the foil up and around the salmon and seal well to make a parcel. Lift the salmon onto a baking tray and bake for 1 hour and 15 minutes. Remove the salmon from the oven, and allow to cool for about 10 minutes inside the tinfoil parcel.
• Unwrap the salmon, and carefully peel away the skin (and fins) from both sides, being careful when turning the salmon over. You can leave the head and tail on if you wish. Carefully lift the salmon onto a platter, then garnish with watercress, cucumber, lemon wedges and parsley.
• Make the herb mayonnaise by mixing the fresh herbs with the mayonnaise; adjust the seasoning with a little lemon juice if desired, and then spoon the mayonnaise into an attractive serving bowl.
• To serve, spoon the salmon onto plates, in thick pieces. Remove the onions, lemon slices and bay leaves from the cavity (set them to one side, as they can be used for a leftover dish), and gently pull away the large central bone, before serving salmon from the bottom fillet. Serve the salmon with the herb mayonnaise, minted potatoes and spring greens.
• POTATOES: Bring a pan of salted water to the boil and add the potatoes with a sprig of mint, cook them for about 20 minutes, depending on the size of potatoes. Remove the mint and then drain the potatoes well. Pile the potatoes into a large (warmed) serving bowl, and add some butter and the finely chopped fresh mint leaves.
• SPRING GREENS: Make the orange butter by adding the grated zest and juice of the orange to the softened butter. Bring a large pan of salted water to the boil, add the greens and cook them for about 5 minutes, or until tender. Drain well, add the orange butter and arrange them in a warmed serving bowl.
• Preheat the oven to 190C/Gas Mark 5. Butter a deep oven-proof dish.
• Place half of the sliced cooked potatoes over the bottom of the dish, season with salt and pepper and then add the chopped spring greens and onion over the top of the potatoes.
• Spoon the flaked cooked salmon over the top of the vegetables and then add a second layer of potatoes. Season again with salt and pepper.
• Pour over the white sauce, before sprinkling the grated cheese and breadcrumbs over the top.
• Bake for 25 to 30 minutes or until top is golden and the filing is bubbling. Serve with fresh salad, lemon wedges and crusty bread.
• Add the mashed salmon to the cream cheese and mix well. Add the lemon juice and salt and pepper to taste., before potting the salmon in 2 small jars. ( I used glass yoghurt jars) Cover with cling-film and keep in the fridge for up to 3 days.
• Options: A little herb mayonnaise can be added or some melted butter. Use the potted salmon for sandwiches or spread on toast for a light snack or supper dish.
• Pre-heat the oven to 180C/Gas Mark 4. Grease and line two round 20cms/8" cake tins. Put all of the cake ingredients into a large bowl, (or food processor) and using an electric hand mixer, mix until creamy and smooth. (I used my Kenwood Chef and whisked with the balloon whisk for 5 minutes)
• Divide the cake mixture evenly between the two cake tins. Bake for 20 to 25 minutes, or until well risen and a pale golden brown. Allow to cool in the tin for 5 minutes before turning out on to a wire rack to cool completely.
• Meanwhile, make the cream cheese frosting by putting all of the ingredients in to a large mixing bowl; beat them all together with a hand mixer (or with a wooden spoon) until they are well combined and there are no lumps left. Loosen the cream cheese frosting with some orange juice if it is too thick and put in the fridge for 15 minutes to "firm" up a bit.
• Place one of the cakes onto a plate or cake stand, and spoon over half of the frosting, making sure it comes right up the edge of the cake. Carefully place the other cake on top and swirl the remaining frosting over the top with a palette knife, before decorating.
• Decorate with grated orange zest, sprinkles or edible flowers. Makes 12 slices and keeps in an airtight tin for up to a week.

FOIL-POACHED SALMON WITH HERBY MAYO

Steps:

• Heat oven to 150C/130C fan/ gas 2. Place a large piece of double-width foil on top of a large baking sheet and brush it with oil, then put the salmon in the centre. Tuck a few generous sprigs of dill and the shallots in the body cavity, then season.
• Carefully bring up the sides of the foil to surround the fish, season well inside and out, then pour over the wine.
• Seal the foil all the way round, but not too tightly on the fish - you need to give it a bit of space within the parcel. Bake for 1 hr 30 mins.
• Once the salmon has cooked, carefully unwrap the foil parcel and pull the dorsal fin on the spine of the fish. If the salmon is ready, it should come away very easily. Reseal the parcel and leave to cool - it will carry on cooking a little more as it cools. If you are not sure that the salmon is cooked sufficiently, return it to the oven for 10 mins more.
• When cold, carefully peel away the skin from one side of the salmon. You may need to use a knife to get you started, but it should peel away easily after that. Leave the cooked dill and shallot in place, as you may damage the flesh of the salmon if you try to remove them.
• Use a knife to scrape off the brown fatty flesh. It tastes delicious but doesn't look as attractive as the pink flesh underneath. Carefully turn the salmon over onto a platter and remove the skin and brown flesh from the other side.
• To serve, carefully remove the fillets from one side of the fish, leaving behind the bones. You will see that the fish has a natural divide of 2 long fillets on each side. Insert your knife along the centre and carefully ease off each fillet. Transfer the fillets to a platter, bone-side up.
• Lift up the central bone from the remaining whole fish - it should come away in one piece - and remove the aromatics. Ease the 2 remaining fillets apart and remove any pin bones. Reassemble the salmon on the platter. Stir the herbs into your mayonnaise and garnish the salmon with watercress, cucumber, herbs and lemon.

FOIL-BAKED WHOLE FRESH SALMON WITH GREEN HERB MAYONNAISE

Steps:

• First make the mayonnaise. Break the whole eggs straight into the goblet of a blender or food processor, sprinkle in the mustard powder and add the garlic clove and 1 level teaspoon salt. Then measure the oil into a jug, then switch the machine on. To blend everything thoroughly, pour the oil in a thin, very steady trickle with the motor running. You must be very careful here - too much oil in too soon means the sauce will curdle. When all the oil is in, add the white wine vinegar and blend. Then switch off and season to taste with salt and freshly milled black pepper. You can also watch how to make mayonnaise in our Cookery School Video on this page. Now rinse the spinach, watercress and parsley under cold water and put these into a medium saucepan. With the heat turned to medium, stir the leaves around until everything has just wilted, then tip them into a colander and rinse under cold water to keep the colour. Now squeeze out the excess moisture very carefully, thoroughly pressing and squeezing with a wooden spoon. Then transfer the cooked leaves to the mayonnaise in the blender with the chopped tarragon and chives and whiz until smooth and green. There will be some fine specks but that's okay. Now do a bit of tasting and season with lemon juice, salt and pepper. When you are ready to cook the salmon, preheat the oven to 250°F (130°C) - see introduction for important information about the gas mark. Start by wiping the fish with some damp kitchen paper, then place it in the centre of a large double sheet of foil, generously buttered. Put half the butter, the onion slices, bay leaves and tarragon sprigs into the centre cavity of the fish, along with a seasoning of pepper and salt. The rest of the butter should be smeared on top. Now wrap the foil over the salmon to make a loose but tightly sealed parcel. Then place the foil parcel on a large baking sheet, diagonally so that it fits in the oven. If it seems a bit long bend the tail end upwards and then bake in the centre of the oven for 2½ hours. After the 2½ hours, remove the salmon from the oven and allow it to cool completely before serving. (It's best not to open the foil.) To serve, the skin will come off very easily if you first make a horizontal slit all along the middle of the salmon. Then just ease the fillets away from the bone. Serve with the sauce, some crisp dressed salad leaves, such as Cos lettuce, and cucumber, and hot buttered new potatoes or potato salad. Note: this recipe contains raw eggs

POACHED SALMON WITH LEMON MAYONNAISE

Steps:

• For salmon:
• Combine first 5 ingredients in deep skillet.
• Simmer 10 minutes to blend flavors.
• Add salmon, cover and simmer until just cooked through, about 9 minutes per inch of thickness.
• Transfer salmon to plate, using 2 spatulas as aid.
• Reserve liquid in skillet.
• Cool salmon.
• Cover and chill until cold. (Can be prepared 1 day ahead.).
• For Mayonnaise:
• Boil salmon poaching liquid in skillet until reduced to 1/4 cup, about 20 minutes.
• Combine mayonnaise, lemon juice, lemon peel, chives and parsley in medium bowl.
• Mix in 1 tablespoon poaching liquid.
• Season to taste with pepper. (Can be prepared 1 day ahead. Cover and chill.).
• Line platter with lettuce.
• Top with salmon.
• Make cut in each lemon slice from center to edge.
• Twist lemon slices and place atop salmon.
• Garnish with lemon wedges and tomatoes and serve with mayonnaise.

PARCEL-POACHED SALMON WITH HERBY MAYONNAISE

Steps:

• The salmon fillets need to be skinless and boneless, so if you can't get your fishmonger to do it, you'll need to do it yourself: to remove the pin bones, stroke your hand along the flesh side of the fillets and use tweezers or pliers to pull out any bones you come across. Then, to remove the skin, you'll need a very sharp knife, preferably a filleting knife. Take each fillet in turn and place skin -side down on the board with the narrowest end facing you. Slide your knife in between the skin and the flesh from the tail end, and wiggle your knife to loosen and pull away the skin. Firmly take hold of the tail skin you have loosened and, working away from yourself, cut along the length of the fish, while moving the knife side to side. Keep the blade of your knife as flat and close to the skin as possible so as not to leave any flesh on the skin. Repeat with the second fillet.
• Heat oven to 180C/160C fan/gas 4. Take a very large sheet of extra-wide foil (turkey foil works well), and lightly brush with olive oil. Place one salmon fillet on the foil and scatter over the sliced lemons, dill and half the fennel, and season generously. Place the second salmon fillet on top, domed side up. Season and drizzle with the wine.
• Top with a second sheet of greased foil and fold up the edges to enclose the salmon in a parcel. Make the parcel quite loose so there is room for the steam. Lift onto a large baking tray and cook for 1 hr then remove and allow to rest in the foil for 10 mins.
• While the salmon cooks, make the mayonnaise. Place the yolks and the mustard in a medium bowl, adding a pinch of salt, if you like. Pour the oil into a jug as you will need a controlled steady stream. Briefly whisk the eggs and start to drizzle on the oil very slowly, starting with a few drips at a time while continuously whisking.
• Continue adding the oil. When the mayonnaise starts to come together, you can add the oil slightly quicker. Continue until all the oil has been added. If the mayonnaise curdles at any point, you can rescue it by cracking another yolk into a clean bowl and whisking the curdled mayonnaise into the fresh egg. Continue doing this then add any remaining oil.
• When your mayonnaise is made, slowly stir in the vinegar and enough of the lemon juice to your taste - add more if you like it quite lemony. Season with salt and pepper, and stir in the chopped herbs. Keep chilled until the salmon is ready.
• Mix the cucumber with some of the dill and the rest of the fennel. When the salmon has rested, cut the foil open and use two fish slices to carefully transfer the fish to a long serving platter. Sprinkle with the dill and garnish with lemon cheeks. Serve with the herby mayonnaise and cucumber salad.

POACHED SALMON WITH GREEN HERB SAUCE

Steps:

• (For the Poaching liquid, use the first 12 items listed above).
• (For the sauce use the remaining ingredients except for the salmon)
• DIRECTIONS
• Salmon.
• In a large stainless steel or non-stick skillet add the vegetables, water, wine and seasonings and simmer 10 minutes.
• Butter the bottom of a casserole dish in which you will poach the salmon.
• Place the salmon filets on the buttered area, pour the simmering liquid through a strainer onto the salmon.
• Place the casserole on low heat, return to a simmer and cover. Simmer gently about six minutes.
• Remove the salmon carefully and drain well, dabbing dry with a paper towel and serve with the following recipe for green herb sauce.
• Two tablespoons of sauce per portion of salmon is a good amount.
• SAUCE.
• Combine all ingredients in a blender and puree until totally smooth. Scrape out of the bowl and refrigerate until needed. You may make this sauce up to 3 days in advance and it will still keep its fresh herb taste.