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Poached salmon, braised lentils, tarragon dressing Recipe

Salmon poached in a fragrant broth with braised lentils and a tarragon dressing

  • Preparation
    10mins
  • Cooking time
    25mins
  • Rest time
    2mins
Rate this recipe
(10 votes) 4.5/5
Ingredients
Pour people
  • For the stock
  • Salmon steak(s) 150g : 2 whole
  • Water : 1500 ml
  • Green cardamon : 10 g
  • Fennel seed(s) : 10 g
  • Garlic clove(s) : 3 whole
  • Coriander seeds : 10 g
  • Fresh ginger : 50 g
  • Stick(s) of lemongrass : 2 whole
  • Maldon salt : 4 pinch(es)
  • Black peppercorns : 10 g
  • Kaffir lime : 2 g
  • Maldon salt : 25 pinch(es)
  • For the garnish(es)
  • lentils cooked : 200 g
  • Onion(s) : 1 whole
  • Garlic clove(s) : 2 whole
  • Carrot(s) : 1 whole
  • Bay : 1 sprig
  • Fresh thyme : 1 sprig
  • Chicken stock : 1000 ml
  • Flat leaf parsley : 0.25 bunch
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 4 Turn
  • Unsalted butter : 20 g
  • Lemon(s) : 1 whole
  • For the vinaigrette
  • Tarragon : 0.25 bunch
  • Cider vinegar : 15 ml
  • Maille Dijon mustard : 10 g
  • Olive oil : 60 ml
  • Maldon salt : 2 pinch(es)
  • Freshly ground black pepper : 2 Turn
Method
  • 1. FOR THE STOCK

    Crush the lemongrass with the back of a knife to release the flavour. Peel the ginger with the back of a spoon and slice into thin wide pieces. Add to a pan along with all the other stock ingredients and bring to the boil. Turn down to a gentle simmer. Dice the salmon into cubes and thread onto a cocktail stick. Poach in the broth for 2 to 3 minutes depending on how you like your salmon cooked.

  • 2. FOR THE LENTILS

    Peel and dice the onion, garlic, celery and carrot. Sweat in olive oil for around 5 minutes adding a pinch of maldon sea salt if starts to catch. Add the lentils, bay leaf and thyme, cover with stock and simmer until the lentils are tender. Add more stock during the cooking if required. Finish with a knob of butter, a squeeze of lemon, the seasoning and freshly chopped parsley.

  • 3. FOR THE VINIGARETTE

    In a bowl whisk together the vinegar, mustard, salt and pepper, Slowly whisk in the oil so the vinaigrette starts to emulsify (get thicker). When you have the correct consistency finish with the tarragon. Pour in to a squeezy bottle.

Chef's tip

«When poaching the salmon do not let the temperature of the water go above 80'C to keep it soft and moist.»

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