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Poached salmon with boiled egg and Caesar salad Recipe

Ingredients for people


    For the fish
  • Salmon steak(s) 150g : 6 whole
  • Banana shallot(s) : 3 whole
  • Stick(s) of celery : 2 whole
  • Fish stock : 1000 ml
  • Maldon salt : 20 pinch(es)
  • Freshly ground black pepper : 20 Turn

  • For the garnish(es)
  • Whole egg(s) : 6 whole

    For the sauce
  • Garlic clove(s) : 3 whole
  • Anchovies in oil : 9 whole
  • Maille Dijon mustard : 2 Tsp
  • Egg yolk(s) : 2 whole
  • White wine vinegar : 20 ml
  • Grated parmesan : 100 g
  • Olive oil : 150 ml
  • Freshly ground black pepper : 20 Turn

  • For the rest of the recipe
  • Bread : 300 g
  • Olive oil : 100 ml
  • Garlic clove(s) : 6 whole
  • Romaine lettuce(s) : 2 whole
  • Flat leaf parsley : 0.25 bunch
Method
  • 1For the fish

    Peel and finely slice the shallots. Finely slice the celery. Place in a wide pan deep enough to take the salmon, add the fish stock, bring just to the boil and simmer for ten minutes. Season the salmon all over with salt and pepper. Add to the pan in a single layer with enough extra water to barely cover. Bring back to a gentle simmer, then cover with a lid, take off the heat and leave to poach gently until barely cooked - salmon is best when the flakes will separate easily but is still soft and pink in the middle. Remove when done.

  • 2For the garnish(es)

    Place the eggs in a pan of cold water, bring to the boil and simmer rapidly for 4-5 minutes - this should keep them just a little soft in the middle. Refresh under cold water, then remove the shell and cut in half.

  • 3For the sauce

    Crush the garlic cloves and anchovies with a little pinch of coarse salt in a pestle and mortar, or with the flat side of a knife. Place in a bowl with the mustard, vinegar and egg yolks. Slowly whisk in the olive oil until thickened and emulsified, then whisk in enough water to give a thick salad dressing consistency. Season with black pepper and add finely grated parmesan.

  • 4For the rest of the recipe

    Tear the bread into fairly small pieces. Bash the garlic cloves in their skins just so they split. Toss the bread with the garlic and olive oil, transfer to a baking tray and bake in a 180c oven until crispy. Drain on kitchen paper and remove the garlic.

    Separate the lettuces into leaves, discarding any that aren't really fresh and crisp...but don't cut them. Toss with the dressing and arrange in bowls or on plates, making sure everyone gets a mix of large and small leaves.. Scatter over the croutons, gently flake over the salmon and add the egg. Finish with a little finely chopped parsley.

Chef's tip

«For a classic Caesar salad, omit the salmon and egg and add three or four crisp rashers of streaky bacon per person instead. Or try any combination of salmon, bacon and egg - they will all work!»

Warm poached salmon with boiled egg, Caesar salad and croutons

Rate this recipe :

(2 votes)

  • Preparation  20mins
  • Cooking time  15mins
  • Rest time  0h

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