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Poached salmon with watercress mayonnaise
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Prep Time:
45 minutes
Cook Time:
45 minutes
Total Time:
90 minutes
Chef David Prior elevates Irish produce in a luxurious poached salmon with tangy watercress mayonnaise.
Ingredients:
  • 1 carrot, chopped
  • 2 celery stalks, chopped
  • 1 onion, sliced
  • 1 small fennel bulb, sliced
  • 2 flat-leaf parsley stalks, bruised, plus 40.00 ml chopped leaves
  • 400ml white wine
  • Pared zest of 1 lemon
  • 1 tsp whole black peppercorns
  • 1kg piece skinless salmon fillet
  • 1kg chat potatoes, peeled
  • 3 egg yolks
  • 23.40 gm Dijon mustard
  • 1/2 tsp lemon zest, plus 1 tbsp lemon juice
  • 250ml olive oil
  • 50g watercress
Instructions:
  • In a large saucepan or stockpot, combine carrot, celery, onion, fennel, parsley stalks, wine, lemon zest, peppercorns, and 3L of water. Simmer over medium heat for 25 minutes. Strain the stock through a muslin-lined sieve into a deep, wide pan, discarding the solids.
  • Place the stock on medium-low heat and gently simmer. Add the salmon and poach for 10 minutes. Remove from heat, cover, and let the salmon cool in the liquid to finish cooking completely.
  • Prepare the mayonnaise by blending egg yolks, mustard, lemon zest, and juice in a food processor. Gradually pour in the oil while blending until the mixture thickens.
  • Combine the chopped watercress and 2 tablespoons of warm water in a food processor and blend until smooth. Season with salt and pepper, then refrigerate until ready to use.
  • 1. Submerge potatoes in a generous amount of cold, salted water in a large saucepan. Boil over medium-high heat for 10 minutes until tender. Drain and mix with fresh parsley leaves and butter. Let them cool slightly.
  • Gently lift the poached salmon from the liquid using 2 spatulas. Break the salmon into big pieces and place on a serving platter alongside the potatoes and dressed watercress sprigs. Drizzle with watercress mayonnaise, season with sea salt and freshly ground black pepper, then serve.

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