Once you have perfectly poached salmon, you can use it in salads ... The fish can be served warm or cold, with the sauce spooned on top. The poached fish can also be cooled and broken into ...

This poached ... kettle with cold water, add the bouquet garni, leek, fennel, onions, carrots, asparagus trimmings, salt, peppercorns, white wine vinegar and lemons. Place the salmon on top ...

Salmon: Preheat oven to 400 degrees. Rinse the fish under cold water, and pat dry with paper ... minutes after you remove it from the oven. Sauce: While the salmon is roasting, place all the ...

Only half of the poached salmon and crushed potatoes are used here ... boil for 1 minute or until well wilted. Drain, run under cold water, squeeze dry in handfuls. Place in a small food processor ...

Season with salt to taste. To serve, divide salmon, potatoes and sauce between four plates. Garnish each plate with lemon wedges and fresh tarragon.

Spoon the poached egg into the cold water. Repeat 3 times and keep ... then sit on top of the salmon. Give the sauce a quick stir then spoon over the top of each egg – if it’s too thick ...