To poach the salmon combine all ingredients and bring to the boil. Once boiled reduce the heat to simmer and pass through a sieve (optional). Submerge the salmon in the poaching liquor and leave for 8-12 minutes depending on the thickness of the fish. Roll the onion in foil and bake in the oven for 20 minutes at 185C. To make the beurre blanc, place a teaspoon of butter in a small pan, add the shallots and peppercorns and sweat until soft. Add the vinegar and reduce, add the wine and reduce by half. Add the cream and reduce. Gradually whisk in the cold butter. Add lemon juice to taste, serve with the salmon and roasted onion.

Serves 2

Email this Recipe Back to Guest Chef 1