Name: Poached salmon with pink grapefruit & basil sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Cuisine: British
Ingredients: 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)

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Poached salmon with pink grapefruit & basil sauce

Poached salmon with pink grapefruit & basil sauce

Gordon Ramsay

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Serves 6

A challenge

Prep: 10 mins

Cook: 15 mins

A star rating of 3.9 out of 5.9 ratingsRate

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Gordon Ramsay helps you to prepare a wonderfully chic poached salmon dinner dish

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Basic hollandaise

A star rating of 4 out of 5.33 ratings

Ingredients

Nutrition

Units:

MetricUS

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)

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Nutrition: per serving

kcal735
fat68g
saturates36g
carbs3g
sugars0g
fibre1g
protein27g
salt0.17g

low

Method

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.

Recipe from Good Food magazine, September 2005

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A star rating of 3.9 out of 5.9 ratings

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