Recipes
Poached salmon with spring salad & sorrel mayonnaise
A light, elegant dish perfect for spring or summer, pairing delicately poached salmon with a bright, seasonal salad and a fresh green sorrel mayonnaise.
Ingredients (Serves 2)
For the Sorrel Mayonnaise
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300g fresh sorrel
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300ml neutral oil (rapeseed or light olive)
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Pinch of sea salt
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Optional: A few spinach leaves for extra vibrant colour
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2 egg yolks (room temperature)
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1 tsp white wine vinegar
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200–250ml cooled green oil (from above)
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Pinch of salt
For the Salmon
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2 salmon fillets (150–180g each), premium centre cut
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500ml fish or vegetable stock
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2 cloves garlic, crushed
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½ tsp fennel seeds
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A few sprigs of thyme
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2 whole cloves (optional)
For the Salad
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80g tender stem broccoli
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60g green beans, trimmed
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60g asparagus tips
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30g samphire
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½ head of chicory, leaves separated
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½ small bunch of watercress, picked
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Small handful of flat-leaf parsley, chopped
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Small handful of chives, chopped
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Zest and juice of ½ lemon
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Extra virgin olive oil
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Sea salt & black pepper
For the Eggs
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2 medium eggs
Method
Make the Green Oil: Roughly chop the sorrel. Gently heat the oil to 55°C. Blend sorrel, salt (and spinach, if using) with the warm oil for 6 mins. Strain and chill.
Make the Sorrel Mayonnaise: Whisk egg yolks with vinegar. Slowly add green oil while whisking. Season and refrigerate.
Prepare the Poaching Liquid: Combine stock, garlic, fennel, thyme, and cloves in a pan. Simmer, then infuse off heat for 30 mins.
Blanch the Vegetables: Boil salted water. Blanch broccoli 20 secs, beans & asparagus 1 min, samphire 10–15 secs. Shock in ice water. Drain.
Boil the Eggs: Boil for 6 mins. Cool, peel, and halve.
Poach the Salmon: Reheat poaching liquid. Add salmon off heat, cover, rest 8–10 mins. Drain on kitchen paper.
Assemble the Salad: Cut veg. Toss with chicory, watercress, herbs, lemon zest and juice, oil, salt & pepper.
Plate Up: Spoon sorrel mayo onto plate. Add salad, salmon, and halved egg.
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