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 Salmon Recipes -
Salmon in Riesling Sauce with Vegetable Strips and Dill
Potatoes Recipe
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Main Dish Recipes -
Salmon in Riesling Sauce with Vegetable Strips and Dill
Potatoes Recipe
Ingredients
-
500 g/1
lb
small new potatoes
-
Salt
-
3 medium
carrots
-
1 celery
stalk
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1 leek
-
4 x 200
g/7 oz slices raw salmon fillet, skinned
-
60 g/2
oz unsalted butter
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1 bunch of
dill, finely chopped
For the
broth:
-
500 ml/16
fl
oz fish stock
-
250 m/8 fl
oz dry Riesling or other dry white wine
-
Juice and
peel of 1/2 lemon, organically grown
-
Salt
-
1/4 teaspoon
white peppercorns
-
1/4 teaspoon
coriander seeds
-
For
horseradish dip:
Serves 4
Method:
-
Rinse the potatoes and boil in their skins in salted
water until tender. Drain well and peel when cool. Peel
the carrots and trim the celery. Cut the leek in half
and then cut into fine rounds.
-
Bring the fish stock,
Riesling, lemon juice and rind, a pinch of salt, spices
and dill sprigs to the boil, then simmer for 5 minutes.
Pour through a strainer.
-
Reheat the fish broth, add the vegetables and simmer for
2 minutes. Remove from the heat and add the salted
salmon. Cover and leave to poach in the hot broth for
about 8 minutes.
-
Melt the butter in a frying pan, add the chopped dill
and peeled potatoes and toss briefly.
Mix the soured cream with the horseradish and season to
taste with the salt and cayenne pepper.
-
Arrange the salmon and
vegetable strips on 4 serving plates, and serve with the
hot dill potatoes and cold horseradish dip.
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