Name: Poached salmon with potato, leek and watercress dauphinoise
Total time: 2 h
Ingredients: 4 salmon fillets, each weighing 180-200g; 1 banana shallot, thinly sliced; 1 bay leaf; 1l fish stock; 3 sprigs of dill; 10 black peppercorns; 2 sprigs of dill; 100g of crème fraiche; 800g of Maris Piper potatoes, thinly sliced on a mandoline; 2 leeks, thinly sliced; 100g of watercress, rinsed and roughly chopped; 500ml of milk, semi-skimmed is fine; 50g of Gruyère; salt; pepper; olive oil; pea shoots

Poached salmon with potato, leek and watercress dauphinoise

by Food Urchin

Ingredients

Fish & Shellfish

4 salmon fillets, each weighing 180-200g

Fruit & Vegetables

1 banana shallot, thinly sliced
800g of Maris Piper potatoes, thinly sliced on a mandoline
2 leeks, thinly sliced

Store Cupboard

1l fish stock
10 black peppercorns
salt
pepper

Dairy

100g of crème fraiche
500ml of milk, semi-skimmed is fine

Cheese

50g of Gruyère

Oils & Vinegars

olive oil