Poached salmon wrapped in silverbeet
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | bunch | Young silverbeet |
| 4 | eaches | Salmon fillets (about 170g each) |
| 1 | tablespoon | Butter |
| 2 | cups | Good fish stock |
| 1 | cup | Dry white whine |
| 3 | tablespoons | Creme fraiche |
| Chervil sprigs, for garnish | ||
Directions
Blanch the silverbeet leaves briefly in boiling water for 10 seconds. Spread carefully on tea-towels and use a small sharp knife to remove the tough central stems. Skin salmon fillets. Heat butter in a frying pan and seal fillets over medium heat on all sides. Remove from pan and place a fillet at one end of a leaf (use two overlapping leaves if they are small), and wrap carefully, tucking in sides, to make a neat parcel. Repeat with remaining fillets. Combine stock and wine in a saucepan and bring to the boil. Reduce heat and simmer for 5 minutes. Place wrapped fillets in a large saucepan and pour in enough simmering stock to reach two thirds up the sides of the parcels. Poach gently for 8-9 minutes, or until fillets are tender when tested with a fine skewer. Remove parcels to warm serving bowls. Bring poaching liquid to the boil over high heat and boil for 2 minutes. Add 3 tablespoons creme fraiche, blend well and heat through. Divide broth among serving bowls and garnish each with chervil sprigs.
Submitted By SHERREE JOHANSSON On 12-28-95