Main Dish Recipes - Poached Salmon with Hollandaise Sauce and Leafy Green Spinach Recipe

Ingredients

• 400 g/14 oz small potatoes

• 1 tablespoon caraway seeds

• 3 shallots

• 2 garlic cloves, finely chopped

• 60 g/2 oz unsalted butter

• 500 g/1 lb spinach leaves, rinsed, trimmed and dried

• Salt

• Freshly ground white pepper

• Freshly grated nutmeg

• 4 x 180 g/6 oz slices of raw salmon, filleted

• Juice of 1/2 lemon, organically grown

• Butter for greasing

• 500 ml/18 fl oz fish stock (refer recipe)

• 250 ml/8 fl oz Hollandaise sauce (refer recipe)

Serves 4

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Method:

1. Rinse the potatoes and boil with the caraway seeds in salted water. Drain, allow to cool slightly and peel.

2. Chop 2 shallots and cook with the garlic in 40 g/1 1/2 oz hot butter until soft and translucent. Add the rinsed and dried spinach, cover and cook until wilted.

3. Season with salt, pepper and nutmeg to taste. Preheat the oven to 160°C (325°F), Gas Mark 3.

4. Season the salmon with salt, pepper and lemon juice. Slice the remaining shallot and place in a buttered casserole dish with the salmon. Add the hot fish stock, cover with foil and poach in the oven for about 8 minutes.

5. Sauté the potatoes in a frying pan with the remaining butter and season to taste with salt.

6. Arrange the poached salmon with the potatoes, spinach and Hollandaise sauce on 4 warm serving plates.

Note: This classic dish inspires gourmets with enthusiasm again and again if prepared this way.