Tea-poached side of salmon
- May 2011
- Serves 12 as part of a buffet
- Takes 10 min to make, 15 min to cook, plus cooling
A side of salmon is a real showstopper. This recipe uses tea to bring an old classic bang up-to-date.
- 9.2g (1.6g saturated)
- 0.8g (0.8g sugar)
- 150g Earl Grey loose-leaf tea
- 60g soft light brown sugar
- 3 lemons: 2 sliced, 1 cut into thin wedges
- 1 side of salmon (about 1kg)
- Boil 4 litres water, pour over the tea, sugar and lemon slices, then set aside to cool completely. Strain though a fine sieve and discard the tea leaves and lemon.
- Pour the cooled liquid into a fish kettle or deep roasting tin big enough to hold the salmon. Place on the hob, across two rings. Bring to the boil, then lower in the salmon, skin-side down. (If the fillet isn’t fully covered, top up with boiling water.) Simmer for 1 minute, then remove the kettle or roasting tin from the heat and set aside to cool completely.
- Carefully remove the salmon onto a large sheet of baking paper. Fold the paper over the salmon and use it as a support to turn the fillet over carefully. Peel away and discard the skin. Using a sharp knife, scrape away and discard any brown-grey flesh. Serve the salmon with lemon wedges and the cucumber and radish slaw.
The poaching liquid is best made the day before as it takes a long time to cool. Cook the salmon first thing in the morning on the party day, so it’s cool by lunch.
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