Another one from our week of Christmas recipes:
Ingredients 1x Bottle of Champagne 5x Spring Onions (whole) 3x Bay Leaves 1x Cup Water 12x Peppercorns 1x Cup Fish Stock 3x Slices of Lemon 1x Side of Salmon 1x Anchovy 1x Cup of Pouring Cream 1x Tbs Corn Flour 2x Tbs Butter
Method In a large pan or deep baking tray, sweat spring onions, anchovy, pepper corns, bay leaves in some butter.
Then add the champagne, fish stock, lemon and water and simmer for 20 mins.
Reduce the heat to a slight simmer, then add the fish skin side down.
Poach for about 20-30 mins depending on the size of the fish.
Once poached remove fish, then take 2 cups of the stock and reduce by half. Add a little of the stock to the corn flour to make a paste then mix with the cream. Once mixed, add cream to the reduction and stir until thickened. Before serving add a knob of butter to finish.
Serve the salmon with the sauce on the side.
This can be served hot or cold.