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Poached salmon with dill and mustard creme fraiche and basmati rice Recipe

Salmon poached in an aromatic broth with black peppercorns, clove, fennel and coriander seeds served with a star anise basmati rice and dill and mustard creme fraiche dressing.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(14 votes) 4.5/5
Pour people
  • Salmon : 400 g
  • Basmati rice : 300 g
  • Star anise : 2 whole
  • Green cardamon pods : 3 whole
  • Water : 2000 ml
  • Black peppercorns : 5 g
  • Fennel seed(s) : 5 g
  • Coriander seeds : 5 g
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • For the garnish(es)
  • Thick crème fraiche : 100 g
  • Dill : 0.5 bunch
  • Dark mustard seed(s) : 3 g
  • ETAPE 1

    Fill a large saucepan with water. Add the spices, salt and pepper to the water and leave to infuse.

  • ETAPE 2

    Rinse the rice under cold water and then place in a pan with 2.5 times its volume in water, the star anise and a pinch of salt. Cover, bring to the boil and cook until all of the liquid has been absorbed. Remove from the heat and keep covered for 10 minutes.

  • ETAPE 3

    Remove the bones from the salmon and then cut the fish into 2cm cubes. Thread two or three pieces of fish on to a skewer and repeat until all of the salmon has been used up.
    Bring the spice infused broth to a simmer, add the salmon to the pan and poach for 4-5 minutes.

  • ETAPE 4

    Chop the dill finely and mix with the crème fraiche and the mustard.

  • ETAPE 5

    Serve the poached salmon with star anise scented basmati rice and a quennel of crème fraiche.

Chef's tip

«This recipe can also be adapted and made with cod, pollack or hake.»

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