Poached salmon with pink grapefruit & basil sauce

Poached salmon with pink grapefruit & basil sauce

Gordon Ramsay helps you to prepare a wonderfully chic dinner dish

Difficulty and servings

For the keen cook

Serves 6

Preperation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 15 mins

Method

  1. Top and tail the grapefruit, then slice off the peel and pith. Cut through the membranes to release fine segments. Catch these in a bowl, along with any juice. Stir the segments into the hollandaise along with a few tbsp of juice and the basil. Set aside.
  2. Boil 1 litre water in a wide shallow pan with the herbs, onion, vinegar and seasoning for 5 mins. Put in the salmon, pour over extra water to cover and poach gently until just firm, about 7 mins. Remove and drain, then place on plates. Spoon over the sauce and serve with a green salad and potatoes.

735 kcalories, protein 27g, carbohydrate 3g, fat 68 g, saturated fat 36g, fibre 1g, salt 0.17 g

Recipe from Good Food magazine, September 2005.

Latest comments and suggestions

  • 01 November 2007

    glorious rated and commented on this recipe

    5 stars

    this is just fab

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  • 20 December 2007

    F1madxxx rated and commented on this recipe

    5 stars

    I will definatley make this again, so simple and tastes amazing.

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  • 28 April 2008

    jaffa commented on this recipe

    Husband doesn't normally like Hollandaise - but he loved this as the grapefruit cuts through the richness. The grapefruit does disintegrate quickly though so make sure you put in at last minute. This would make an excellent dinner party dish.

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  • 17 May 2008

    jaffa rated and commented on this recipe

    5 stars

    Oops - forgot to rate it!

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Difficulty and servings

For the keen cook

Serves 6

Preperation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 15 mins

Impress your guests

Ingredients

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735 kcalories, protein 27g, carbohydrate 3g, fat 68 g, saturated fat 36g, fibre 1g, salt 0.17 g

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