Poached salmon with pink grapefruit & basil sauce
- Preparation and cooking time
- A challenge
- Serves 6
- 1 pink grapefruit
- 1batch hollandaise sauce (see 'Goes well with' below)
- 8large leaves fresh basil , finely shredded
- 2 bay leaves
- 3sprigs fresh thyme
- ½ small onion , sliced
- 3 tbsp wine vinegar
- 4 skinned salmon fillets (about 120g each)
- STEP 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.
- STEP 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.