📝 About This Recipe
This elegant dish is a cornerstone of British summertime dining, celebrating the delicate texture of sustainably sourced Atlantic salmon and the earthy sweetness of seasonal Jersey Royals. By poaching the fish in a fragrant 'court bouillon,' we preserve its moist flakiness while infusing it with subtle aromatics. Finished with a velvety, hand-whisked hollandaise, it is a sophisticated yet comforting meal that perfectly captures the essence of a traditional English garden lunch.
🥗 Ingredients
The Salmon & Poaching Liquid
- 4 pieces Salmon Fillets (approx. 150g each, skin-on for poaching)
- 250 ml Dry White Wine (such as Sauvignon Blanc)
- 500 ml Water (or enough to just cover the fish)
- 1/2 Lemon (sliced into rounds)
- 1 teaspoon Black Peppercorns (whole)
- 2 pieces Bay Leaves (fresh or dried)
- 3 sprigs Fresh Dill (roughly torn)
The New Potatoes
- 600 grams New Potatoes (Jersey Royals or Charlotte potatoes, scrubbed)
- 30 grams Unsalted Butter (at room temperature)
- 1 sprig Fresh Mint (added to the boiling water)
- 1 pinch Sea Salt (to taste)
Chive Hollandaise & Garnish
- 2 large Egg Yolks (at room temperature)
- 125 grams Unsalted Butter (melted and kept warm)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 tablespoon Fresh Chives (finely snipped)
- 200 grams Asparagus Tips (blanched for 3 minutes)
👨🍳 Instructions
-
1
Place the scrubbed new potatoes in a large pot of cold salted water with a sprig of mint. Bring to a boil, then reduce heat and simmer for 15-18 minutes until tender when pierced with a knife.
-
2
While potatoes cook, prepare the poaching liquid (court bouillon). In a wide, shallow pan, combine the white wine, water, lemon slices, peppercorns, bay leaves, and dill sprigs.
-
3
Bring the poaching liquid to a very gentle simmer over medium heat. Do not let it reach a rolling boil, as this will toughen the fish.
-
4
Carefully lower the salmon fillets into the liquid, skin-side down. The liquid should just barely cover the fish; add a splash more warm water if needed.
-
5
Cover the pan with a lid or a circle of parchment paper. Poach the salmon for 8-10 minutes. The fish is done when it is opaque on the outside but still slightly translucent in the very center.
-
6
While the salmon poaches, make the hollandaise. Place the egg yolks and lemon juice in a heatproof bowl over a pan of barely simmering water (bain-marie). Whisk vigorously until thickened and pale.
-
7
Slowly drizzle the melted butter into the egg mixture in a thin, steady stream, whisking constantly until a thick, glossy sauce forms.
-
8
Remove the hollandaise from the heat, stir in the snipped chives, and season with a pinch of salt. Keep in a warm spot.
-
9
Drain the cooked potatoes, discard the mint sprig, and return them to the warm pot. Add the 30g of butter and a sprinkle of sea salt, tossing gently to coat.
-
10
Using a slotted spatula, carefully lift the salmon fillets from the poaching liquid. Drain them briefly on a paper towel to remove excess moisture.
-
11
Plate the salmon alongside a generous serving of buttery potatoes and blanched asparagus tips.
-
12
Spoon the warm chive hollandaise over the salmon and serve immediately while the flavors are bright and fresh.
💡 Chef's Tips
Never let the poaching liquid boil; a 'shimmer' with tiny bubbles is perfect for keeping the salmon silky. If your hollandaise starts to curdle, whisk in a teaspoon of warm water to bring it back together. Use the freshest eggs possible for the sauce, as they provide better emulsification and flavor. For an extra British touch, use Jersey Royal potatoes when in season (April to July). To test salmon doneness without a thermometer, press the thickest part gently; it should give slightly and begin to flake.
🍽️ Serving Suggestions
Pair with a chilled glass of crisp English Bacchus or a flinty Chablis. Serve with a side of steamed samphire for a salty, coastal twist. A simple watercress salad with a light lemon vinaigrette adds a peppery crunch. For a lighter version, swap the hollandaise for a dollop of Greek yogurt mixed with horseradish and dill. Finish the meal with a classic bowl of English strawberries and cream.