King salmon poached in court bouillon with horseradish cream

“This is a dish I often do when we have guests over as it's super simple and the most stunning way to eat king salmon. The recipe is a spin on a recipe in my Australian Fish and Seafood cookbook.”

King salmon poached in court bouillon with horseradish cream Credit: Kitti Gould

• serves

  6

• prep

  15 minutes

• cook

  45 minutes

• difficulty

  Easy

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Ingredients

• 1 whole side King salmon, about 1.2 kg, skin on, pin - boned
• fennel fronds, to serve
• 1 tsp lemon infused olive oil, to serve

Court bouillon (makes 5 litres)

• 500 ml (2 cups) dry white wine
• 2 tbsp white wine vinegar
• 1 large leek, white part only, well washed and roughly sliced
• 4 carrots, peeled and roughly sliced
• 2 celery stalks, roughly sliced
• 5 garlic cloves, peeled
• ½ handful parsley stalks
• 2 thyme sprigs
• 4 bay leaves

Horseradish cream

• 200 g crème fraiche
• 2 tbsp chopped chives
• ½ lemon, juiced
• salt and pepper, to taste
• prepared horseradish cream, or grated fresh horseradish, to taste

To serve

• steamed new potatoes
• steamed green beans
• lemon wedges

Standing time: 45 minutes

Instructions

1. For the court bouillon, place all the ingredients in a large saucepan. Add 5 litres cold water and bring to the boil over high heat. Reduce the heat to medium and simmer for 30 minutes. Remove from the heat, drain through a fine mesh sieve into a bowl and discard the solids. The court bouillon will keep in the fridge in an airtight container for 3 days, or in the freezer in portion - sized containers for up to 2 months. Makes about 5 litres.
2. Place 3 litres of court bouillon in a saucepan and bring to the boil.
3. Place the side of salmon, skin side up in a deep heatproof dish. Pour over the boiling hot court bouillon, then leave the salmon to slowly poach in the liquid as it cools. When the court bouillon has cooled, the fish should be perfectly cooked.
4. For the horseradish cream, place all the ingredients in a bowl and stir to combine well. Season to taste and refrigerate until ready to serve.
5. To serve, gently remove the salmon from the court bouillon and place it on a board or platter. Carefully peel back the skin, drizzle with lemon infused olive oil and scatter with fennel fronds and a little black pepper. Serve with the horseradish cream, steamed new potatoes, green beans and lemon wedges.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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