Poached salmon with pink grapefruit & basil sauce
By Gordon Ramsay
Cooking time
Prep: 10 mins Cook: 15 minsSkill level
For the keen cookServings
Serves 6Gordon Ramsay helps you to prepare a wonderfully chic poached salmon dinner dish
Nutrition and extra info
Nutrition info
Nutrition
- kcalories
- 735
- protein
- 27g
- carbs
- 3g
- fat
- 68g
- saturates
- 36g
- fibre
- 1g
- sugar
- 0g
- salt
- 0.17g
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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Method
- 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.
- 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.
Recipe from Good Food magazine, September 2005
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Comments
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Nice dish, would be a good dish to serve for guests. I personally found it a bit on the ordinary side, was expecting something a bit more sensational. I agree that the grapefruit should go in right at the end, as it falls apart a bit and lets out too much juice making the hollandise rather runnier than I like it. Overall alright but I probably wouldn't make it again.