Poached Salmon with a Herb Sauce

Poached Salmon with a Herb Sauce

 

For that added special touch, this lovely creamy herb sauce of parsley, chives and tarragon covers these simply cooked poached salmon fillets.

 

Poached Salmon with a Herb Sauce
Prepares: 4 servings
 
  • Preparation time: 30 minutes
  • Cooking time: 10 minutes

  • Ingredients
  • 4 salmon fillets
  • 1 lemon
  • 1 bay leaf
  • a few peppercorns
  • 1 tbsp tarragon vinegar
  • 3 eggs, large (U.K.)/extra large (N.A.), yolks only
  • 170g (6 oz) butter, cut into small cubes (¾ cup, or ½ sticks)
  • 1 tbsp parsley, chopped
  • 1 tbsp chives, chopped
  • salt and freshly ground pepper

  • To serve
  • baby potatoes and green beans

  • Equipment
  • large shallow frying pan/skillet with lid


  1. Method
  2. Lay the salmon fillets side by side in the shallow pan/skillet along with the bay leaf and peppercorns. Cut four slices from the lemon and add them to the pan. Cover with cold water and add the lid. Bring to the boil then remove from the heat and leave for 5 minutes to finish cooking the salmon.

  3. Meanwhile, squeeze 1 tablespoon juice from the rest of the lemon and add to a small pan along with the vinegar. Bring to the boil then let it bubble rapidly over a medium heat until it has reduced by half. Put to one side to cool a little, while bringing a little water to a gentle simmer in another pan.

  4. Whisk together the egg yolks in a bowl that will fit over the pan of simmering water and then add the cooled vinegar and lemon juice. Place the bowl over the pan and add the butter, one cube at a time, whisking until it has melted. Continue whisking until all the butter has been added and the sauce has thickened.

  5. Remove the bowl immediately from the heat and stir in the herbs, and season.

  6. Using a fish slice, drain the salmon fillets then pour over the sauce.

 

Beef and Bacon Bolognese

Beef and Bacon Bolognese

 

This bolognese is loaded with wholesome ingredients. The beef and bacon are cooked in a sauce of tomatoes, chopped onions, diced carrots and celery, garlic, herbs and red wine.

 

Beef and Bacon Bolognese
Prepares: 4 servings
 
  • Preparation time: 30–35 minutes
  • Cooking time: 55 minutes hob

  • Ingredients
  • 1½ tbsp olive oil
  • 1 onion, peeled and finely chopped
  • 1 carrot, peeled and diced
  • 1 celery stick, diced
  • 115g (4 oz) smoked bacon rashers, chopped (about 4 rashers)
  • 1 garlic clove, peeled and crushed
  • 400g can chopped tomatoes (½ x 28 fl oz can diced tomatoes)
  • 150ml (5 fl oz) beef stock (⅔ cup)
  • 150ml (5 fl oz) red wine (⅔ cup)
  • 4 tbsp tomato purée/tomato paste
  • 1 bay leaf
  • 1 tbsp mixed herbs (basil, marjoram and oregano)
  • salt and pepper
  • 340g (12 oz) lean mince beef/ground beef
  • 1 red pepper, de-seeded and chopped
  • 115g (4 oz) mushrooms, rinsed and sliced (6 button mushrooms)

  • To serve
  • serve with fettuccine

  • Equipment
  • Large frying pan/skillet
  • A deep sided frying pan or sauté pan


  1. Method
  2. Heat 1 tablespoon of oil in a frying pan/skillet over a medium heat. When hot, add the onion, carrot, celery, bacon and garlic Stir to coat in the oil and then cook 5 minutes, stirring occasionally.

  3. Stir in the tomatoes, stock, wine, tomato purée/tomato paste, bay leaf, herbs and seasoning. Bring to the boil, then reduce the heat, cover and simmer gently for 20 minutes.

  4. Heat the remaining oil in a deep frying pan or sauté pan, over a medium heat and, when hot, add the beef with the pepper. Fry for about 5 minutes to brown the meat.

  5. Add the mushrooms and cook for a further 3 minutes.

  6. Stir in the sauce, bring everything to the boil, then cover and simmer for 30 minutes.

  7. Serve with fettuccini.

Updated March 29, 2017

Prosciutto Wrapped Pork with Herby Vegetables

Prosciutto Wrapped Pork with Herby Vegetables

 

A special pork dish where tenderloin fillet is wrapped with prosciutto slices and roasted. It is served with a creamy wine sauce, asparagus tips and baby potatoes tossed in butter and herbs.

 

Prosciutto Wrapped Pork with Herby Vegetables
Prepares: 4 servings
 
  • Preparation time: 35 minutes
  • Cooking time: 25 minutes

  • Ingredients
  • 6 prosciutto slices
  • 1 rosemary sprig
  • 450g (1 lb) pork tenderloin fillet
  • olive oil
  • 675g (1 lb 8 oz) baby potatoes (about 12)
  • 450g (1 lb) asparagus (about 16 spears)
  • knob of butter
  • ½ tbsp fresh chives, finely chopped
  • ½ tbsp fresh parsley, finely chopped
  • ½ tbsp fresh mint, finely chopped
  • 90ml (3 fl oz) double cream/whipping or heavy cream (⅓ cup)
  • ½ lemon
  • 150ml (5 fl oz) dry white wine (⅔ cup)

  • Equipment
  • A flameproof roasting pan


  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6)

  3. Lay the prosciutto slices side by side, overlapping them slightly.

  4. Remove the leaves from the rosemary sprig and finely chop them. Sprinkle them over of the prosciutto and then lay the pork fillet on top. Wrap the prosciutto round the pork, then put in the pan, seam-side down. Drizzle a little olive oil over the top and spread to evenly coat the prosciutto.

  5. Roast for 25 minutes.

  6. Cut any of the larger potatoes in half to give an even size overall.

  7. Bring a pan of salted water to the boil and cook the potatoes for 15 minutes, until tender. Drain and leave for 1 minute for the steam to evaporate.

  8. Break off and discard the woody parts at the end of the asparagus stems by holding the stems and quickly bending them. The woody part will snap off.

  9. Tie the stalks with string. Half fill a deep sided narrow pan with boiling water, add salt, then stand the asparagus in the pan and cover. The tips are then steamed. Simmer until just tender, about 4–5 minutes. Drain and leave for 1 minute for the steam to evaporate.

  10. Add the asparagus to the pan with the potatoes. Add a knob of butter and the chopped herbs and gently toss together to coat. Season, cover and keep warm while preparing the sauce.

  11. Mix together the cream and the zest from the lemon and set to one side.

  12. When the pork is cooked remove from the pan onto a warm plate and cover. Leave to rest for 5 minutes.

  13. Meanwhile, put the roasting pan on the hob, over a medium-high heat, and add the wine. Reduce by half. Turn down the heat and add the cream and let it bubble gently for 2 minutes. Add a squeeze of lemon juice and season.

  14. To serve, thinly slice the pork and divide between four plates. Then pour the sauce over the pork slices and serve with the vegetables.

Updated: October 26, 2017