Name: Poached Salmon in Lemon Parsley Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 L water; ½ cup dry white wine (125mL); 2 dried bay leaves; ½ tsp whole black peppercorns; 1 lemon (thinly sliced); 1 ½ tsp salt; 1.2 kg salmon; 1 ½ scoops B Shape It; salt and pepper (to taste); ¼ cup thickened cream; ¼ cup lemon juice; 1 tsp parsley dust; ½ tsp Thickplus; salt and pepper (to taste); 1.2 kg salmon; 1 ½ scoops B Shape It; salt and pepper (to taste)

Instructions

Salmon

Place water, wine, bay leaves, peppercorns, lemon and salt in a pan over medium heat. Bring to a gentle simmer.
Reduce heat to low and add salmon. Cook, covered, for 10 minutes or until just cooked through. Remove salmon from liquid and place into a food processor.
Whisk 300mL strained poaching liquid and Shape It into a saucepan, bring to the boil over medium heat. Simmer gently for 2 minutes, stirring occasionally.
Pour the simmering liquid into the blender with the salmon and puree until smooth. Season to taste.
Pour into the prepared container, cover with cling film. Refrigerate until set.
Once set, press a cylindrical object (around 5 cm in diameter) down to create undulations in the puree to help it resemble a fillet of salmon.

Lemon Parsley Sauce

Add cream and parsley dust to a saucepan and bring to a simmer.
Whisk in Thick Plus and cook for 2 minutes. Take off the heat.
When the temperature drops below 70°C, add the lemon juice and puree until smooth. Season to taste.

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Poached Salmon in Lemon Parsley Sauce