Poached salmon wrapped in silverbeet

4 servings

Ingredients

Quantity Ingredient
1 bunch Young silverbeet
4 eaches Salmon fillets (about 170g each)
1 tablespoon Butter
2 cups Good fish stock
1 cup Dry white whine
3 tablespoons Creme fraiche
Chervil sprigs, for garnish

Directions

Blanch the silverbeet leaves briefly in boiling water for 10 seconds. Spread carefully on tea-towels and use a small sharp knife to remove the tough central stems. Skin salmon fillets. Heat butter in a frying pan and seal fillets over medium heat on all sides. Remove from pan and place a fillet at one end of a leaf (use two overlapping leaves if they are small), and wrap carefully, tucking in sides, to make a neat parcel. Repeat with remaining fillets. Combine stock and wine in a saucepan and bring to the boil. Reduce heat and simmer for 5 minutes. Place wrapped fillets in a large saucepan and pour in enough simmering stock to reach two thirds up the sides of the parcels. Poach gently for 8-9 minutes, or until fillets are tender when tested with a fine skewer. Remove parcels to warm serving bowls. Bring poaching liquid to the boil over high heat and boil for 2 minutes. Add 3 tablespoons creme fraiche, blend well and heat through. Divide broth among serving bowls and garnish each with chervil sprigs.

Submitted By SHERREE JOHANSSON On 12-28-95

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