Salmon poached in tarragon vinegar with carrots in brown butter

Salmon poached in tarragon vinegar with carrots in brown butter

By
From
Fish Kitchen
Serves
4
Photographer
David Loftus

Poaching fish in vinegar isn’t new – a classic French court bouillon includes vinegar – but it isn’t as popular as it once was. It takes skill to poach a lovely, thick piece of fish, and salmon is a good one to try first. Its slightly oily flesh is forgiving and will stay moist if you slightly overdo it. The tarragon vinegar cuts the richness of the salmon and butter perfectly.

Ingredients

Quantity Ingredient
4 portions salmon fillet, pin-boned
2 carrots, peeled
200ml white wine
200ml white wine vinegar
400ml water
50g caster sugar
10 tarragon sprigs
cornish sea salt

Carrots in brown butter

Quantity Ingredient
250g salted butter
8 small carrots, peeled and halved lengthways
or 24 baby carrots
1 garlic clove, peeled and finely chopped
2 teaspoons tarragon, chopped

Method

  1. Cut the carrots lengthways into fine ribbons, using a vegetable peeler or mandoline. Pour the wine, wine vinegar and water into a saucepan and add the sugar, a pinch of salt, the carrot ribbons and tarragon sprigs. Bring to the boil, lower the heat and simmer for 2 minutes. Take off the heat and leave to infuse for 30 minutes.
  2. Meanwhile, for the brown butter, heat the butter in a pan over a medium-low heat until melted and starting to bubble. At this stage, lower the heat and continue to cook until the butter turns brown and has a nutty aroma; don’t let it burn. Immediately remove from the heat and strain through a muslin-lined sieve into a bowl.
  3. Add the halved or whole baby carrots to a pan containing enough cold water to just cover them and add some salt. Bring to the boil, lower the heat and simmer for about 10 minutes until the carrots are almost cooked. Drain and return them to the pan. Add 50 ml of the brown butter with the chopped garlic and warm through over a low heat. Season with salt to taste and remove from the heat.
  4. Drain the carrot ribbons, reserving the liquor; set aside.
  5. To cook the salmon, bring the reserved liquor to a simmer in a fairly wide pan and add the fish fillets, making sure they are fully submerged. Remove the pan from the heat, cover and leave to stand for 10 minutes; the fish will cook in the residual heat. To check the fish is done, carefully lift out a portion and insert a small knife into the thickest point, hold it there for 5 seconds and then place it against the back of your wrist; it should feel warm, not cold or hot.
  6. Once the fish is ready, for the dressing, combine 75 ml of the poaching liquor with 150 ml brown butter, warm through and add the chopped tarragon. Place a portion of salmon on each warm plate. Divide the carrot ribbons and brown butter carrots between the plates and spoon the dressing over the fish and carrots to serve.
Tags:
seafood
fish
Kitchen
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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