Poached fillet of salmon with Sauce Bois BoudranInternet
2. For the salmon: Half fill a pan with cold water, add bay leaves and thyme, a generous pinch of salt and the salmon pieces. Over a medium heat, bring the water to a simmer. Place salmon into water and cook for 4 minutes for pink salmon, or 6 minutes for medium salmon. Reserve away from the heat. 3. For the broccoli: Put floret tips into a sieve and plunge into a pan of boiling water for 10 seconds, then drain. 4. For the sauce: Combine the groundnut oil and vinegar in a bowl. Add a pinch of salt and 3 turns of the pepper mill. Stir with a small whisk to emulsify. Add the tomato ketchup, Worcester sauce, Tabasco, shallots and snipped herbs. Stir to combine, then taste and adjust seasoning. 6. To serve: Drain the salmon on kitchen paper and with a small knife, carefully remove the skin. Put the salmon in the middle of each plate, with the tomatoes on one side and a scattering of broccoli couscous around the fish. Spoon the Sauce Bois Boudran generously over part of the salmon and garnish with a piece of lemon.
1. For the tomatoes: Put the tomatoes in a small pan and cover with the olive oil, garlic, bay leaves and thyme sprigs. Over a medium heat, bring to the boil then reduce to a simmer and cook for 20 minutes if well ripe, or 30 minutes if not. Reserve in a warm place.
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