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Kentish Ale Poached Salmon

Enjoy this ale poached salmon dish by celebrity chef Paul Mercurio.


  • 1 whole Salmon about 800 grams cleaned and gutted

  • 1 bottle of Seven Sheds Kentish Ale

  • Water

  • Ginseng Spice from 41° South

  • Salt

  • Black pepper corns

  • 6 wasabi leaves

  • 1 lemon sliced

  • 2 potatoes – peeled, and cut into 6 pieces

  • 4 baby carrots – washed and trim the green stalk down

  • ¼ red cabbage – finely sliced

  • ½ cup of apple juice

  • 20g butter

  • 20g of plain flour

  • Wasabi stems


  • 1.

    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.

  • 2.

    Add three cups of boiling water, 8 pepper corns, a generous pinch of salt and about 2 teaspoon of the 41° Ginseng spice.

  • 3.

    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.

  • 4.

    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.

  • 5.

    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.

  • 6.

    Remove the fish and put on a plate and keep warm. Reserve the poaching liquor for the sauce.

  • 7.

    Boil the potatoes in salted water until cooked.

  • 8.

    Steam the carrots until tender.

  • 9.

    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!

  • 10.

    To make the sauce, melt the butter in a saucepan over medium heat on the stove.

  • 11.

    When foaming add the flour and stir to combine.

  • 12.

    Continue to stir over heat for several minutes to cook the flour taste out of the mix.

  • 13.

    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.

  • 14.

    Remove from the heat and add in the shopped wasabi stalks.

  • 15.

    Taste for seasoning and if necessary adjust.

  • 16.

    Put the fish on one side of a plate, add the potatoes, carrots and cabbage next to the fish and garnish with the sauce.


Note: If you can’t get the 41° Ginseng spice then spice the liquor with salt, pepper, a little sugar, a couple of star anise, some dried tomato flakes, some celery flakes, some onion and garlic flakes and some chili flakes. Use this mix also with a Scotch Ale, Porter or Dark ale if you can’t get the Kentish Ale.

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