Saltwater Fish Company Poached Salmon with Peas and Morel Mushrooms
Ingredients (Serves 4):
- 4 x 160g salmon fillets
- 240ml white wine
- 1tbsp white wine vinegar
- 2 sprigs of parsley
- Sea salt
- 60g unsalted butter
- 120g freshly podded peas
- 100g morel mushrooms, cleaned
- 120ml whipping cream
- Milled white pepper
- Pea shoots
Place the salmon fillets, skin side down, into a shallow saucepan.
Pour in the wine and enough water to just cover the fish. Add a generous pinch of sea salt, the parsley sprigs and the vinegar.
Bring to the boil; reduce the heat to as low as possible and cover the pan with a lid.
Poach very gently for 6 minutes then remove the pan from the heat, leaving the salmon to finish cooking very slowly in the broth.
Melt the butter in a small sauté pan and cook the mushrooms slowly for 3 minutes or so until they soften. Add 120ml of the salmon poaching liquid and the peas. Continue cooking for another for another 2 -3 minutes until the peas begin to soften.
Add the cream and simmer to a sauce consistency; season to taste with salt and pepper.
Lift the salmon fillets carefully from the broth and transfer onto serving plates.
Spoon the mushrooms and peas over the salmon along with the sauce.
Sprinkle with chopped chives and pea shoots.
Serve with buttered new potatoes.