Poached salmon with pink grapefruit & basil sauce

Recipe uploaded by

Gordon Ramsay

3 ratings

Recipe by Gordon Ramsay

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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

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Ingredients

• 1 pink grapefruit
• 1 batch hollandaise sauce (see 'Goes well with' below)
• 8 large leaves fresh basil , finely shredded
• 2 bay leaves
• 3 sprigs fresh thyme
• ½ small onion , sliced
• 3 tbsp wine vinegar
• 4 skinned salmon fillets (about 120g each)

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 10 mins

Cook 15 mins

Ingredients

• 1 pink grapefruit
• 1 batch hollandaise sauce (see 'Goes well with' below)
• 8 large leaves fresh basil , finely shredded
• 2 bay leaves
• 3 sprigs fresh thyme
• ½ small onion , sliced
• 3 tbsp wine vinegar
• 4 skinned salmon fillets (about 120g each)

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

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