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–+ servings

Poached Salmon in Lemon Parsley Sauce

Course: Main Course
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8 serves
Our Shaped poached salmon comes smothered in a creamy lemon parsley sauce that perfectly complements the delicate taste of the fish.
Print Recipe

Equipment

  • Stove Top
  • Food Processor

Ingredients

Salmon

  • 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

Lemon and Parsley Sauce

  • 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.