Enjoy this ale poached salmon dish by celebrity chef Paul Mercurio.
In a roasting tray on the stove over medium heat pour in three cups of Kentish ale – this dark ale is made with an addition of star anise which adds a lovely spice character to the beer and this poaching liquor.
Add three cups of boiling water, 8 pepper corns, a generous pinch of salt and about 2 teaspoon of the 41° Ginseng spice.
Whilst this comes to the boil place the wasabi leaves into the belly of the fish and then place the sliced lemons in the belly also.
Gently slide the fish in to the liquor and once it comes back to the boil turn it down to a simmer and cover with al foil.
Simmer for about seven minutes then check to see if it is cooked on the simmered side – it should flake easily - turn the fish over and simmer that side for about seven minutes or until cooked.
Remove the fish and put on a plate and keep warm. Reserve the poaching liquor for the sauce.
Boil the potatoes in salted water until cooked.
Steam the carrots until tender.
Put the cabbage in a saucepan with the apple juice and boil until tender but still with a little bite – i.e. don’t over cook until mushy!
To make the sauce, melt the butter in a saucepan over medium heat on the stove.
When foaming add the flour and stir to combine.
Continue to stir over heat for several minutes to cook the flour taste out of the mix.
Ladle some of the poaching liquid in to the roux and continue to mix – I like to use a whisk at this point. Continue to add poaching liquor and mixing it in well until you reach the desired consistency of thin custard.
Remove from the heat and add in the shopped wasabi stalks.
Taste for seasoning and if necessary adjust.
Put the fish on one side of a plate, add the potatoes, carrots and cabbage next to the fish and garnish with the sauce.
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