Poached Salmon with Tarragon Mayonnaise and Carrot Pickle
A Ruth Pretty recipe
1 litre (4 cups) Hunter's 2012 Marlborough Sauvignon Blanc
1 tbsp black peppercorns
2 celery leaf sprigs
2 cloves garlic (crushed)
2 fennel or dill stems
1/3 small onion (cut in half)
1.2-1.4kg Regal Salmon fillet, skin off, bone out (cut into 10 x 100g portions, aiming for 2.5 cm thickness)
200ml Tarragon Mayonnaise
10 tbsp Carrot Pickle
Place a low sided tray into the freezer to chill.
Into a wide, non-reactive saucepan or a deep frypan (with a lid) place sauvignon blanc, peppercorns, celery leaf sprigs, garlic, fennel or dill, and onion. Place over a medium-high heat and bring to the boil.
Add salmon pieces, ensuring top of salmon is level with or just under the bouillon. Using a spoon splash bouillon over top of salmon for 2 minutes to encourage the top to cook.
Remove saucepan or frypan from heat, cover with lid and leave to stand for 2-3 minutes or until salmon is just cooked.
Remove tray from freezer. Quickly and carefully remove salmon pieces to the chilled tray. Cool salmon, cover and refrigerate until ready to serve or for up to two days.
Place a salmon portion into the centre of each plate.
Spoon over Tarragon Mayonnaise
250ml (1 cup) Sandwich Mayonnaise*
2 tbsp roughly chopped French tarragon leaves
15ml (1 tbsp) cider vinegar
Place mayonnaise into a bowl. Add tarragon and cider vinegar and mix to combine.
Refrigerate for up to 5 days.
* see Ruth Pretty Cooks at Home for recipe
If possible, thinly slice carrots and onions on a mandoline - it will be quicker and will achieve a finer result. This is a refrigerator pickle, but it will keep for six months.
Makes 3 x 270ml jars
500g carrots (peeled and thinly sliced)
150g (2 small) red onions (peeled and thinly sliced)
2 tbsp flaky sea salt
1/2 cup ice cubes
375ml (1 1/2 cups) apple cider vinegar
200g (1 cup) sugar
1 tsp black mustard seeds
1 tsp yellow mustard seeds
1 tsp dill seeds
seeds from 10 cardamom pods (crushed) finely grated zest of 1 orange
65ml (1/4 cup) freshly squeezed orange juice
Bring a large saucepan of water to the boil. Add carrots and blanch for 2-3 minutes. Quickly drain and place in cold water until cool. Drain.
Place carrots and onions in a large, shallow dish (not aluminium or plastic). Add salt and toss to coat. Add ice cubes and water to cover. Stir to dissolve salt and leave to sit at room temperature for 1 hour or until carrots are slightly salty and softened. Drain, removing any remaining ice cubes.
Dry vegetables thoroughly between tea towels or, better still, use a salad spinner to remove excess moisture. Place vegetables in a large bowl.
Place remaining ingredients in a saucepan. Bring to the boil, then reduce heat and simmer for 3 minutes. Set aside until lukewarm. (If vinegar mixture is too hot, the vegetables will become limp; however, if the vinegar mixture is cold, the vegetables will absorb all the flavours.) Pour mixture over vegetables and stir well.
Transfer pickle to sterilised jars. Cover and refrigerate for at least a day before serving or store in refrigerator for up to 6 months.
Story: Ruth Pretty
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