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How to make Poached salmon with lemon parsley sauce

Yield = 4
Prep time: 0:20
Cook time: 0:15
Total time: 0:35

Ingredients

  • 1 large white onion, thickly sliced
  • 2 dried bay leaves
  • 4 whole black peppercorns
  • 2 teaspoons salt
  • 1 cup dry white wine
  • 4 (180g) salmon fillets, skin removed
  • 20g butter
  • 1 tablespoon plain flour
  • 1 cup low-fat milk
  • 1/4 cup finely-chopped flat-leaf parsley leaves
  • 1 1/2 tablespoons lemon juice
  • Steamed broccolini, to serve
  • Steamed chat potatoes, to serve

Method

  • Step 1 Combine onion, bay leaves, peppercorns, salt, wine and 3 cups of cold water in a large, deep frying pan or saucepan. Bring to a simmer over medium heat. Add fish (adding more water to cover fish, if required). Simmer, uncovered, for 5 minutes or until fish is just cooked through. Remove from heat. Cover pan. Set aside.
  • Step 2 Meanwhile, melt butter in a saucepan over medium-low heat. Add flour. Cook, stirring, for 1 minute. Gradually stir in milk. Increase heat to medium. Cook, stirring, for 3 minutes or until sauce thickens and coats the back of a wooden spoon. Remove from heat. Stir in parsley and lemon juice. Season with salt.
  • Step 3 Using a slotted spoon, remove fish to plates. Drizzle with lemon parsley sauce. Season with pepper. Serve with broccolini and potatoes.