Poached salmon with watercress mayonnaise

Poached salmon with watercress mayonnaise

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  • 0:45 Prep
  • 0:45 Cook
  • 6 Servings
  • Advanced

David Prior makes use of Ireland’s inspiring produce to create a decidedly gourmet poached salmon dish with a zingy homemade watercress mayonnaise.

Featured in
Main recipes, Fish recipes


  • 1 carrot, chopped
  • 2 celery stalks, chopped
  • 1 onion, sliced
  • 1 small fennel bulb, sliced
  • 2 flat-leaf parsley stalks, bruised, plus 2 tablespoons chopped leaves
  • 400ml white wine
  • Pared zest of 1 lemon
  • 1 teaspoon whole black peppercorns
  • 1kg piece skinless salmon fillet
  • 1kg chat potatoes, peeled
  • 20g unsalted butter

Watercress mayonnaise(makes 350g)

  • 3 egg yolks
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon lemon zest, plus 1 tablespoon lemon juice
  • 1 cup (250ml) extra virgin olive oil
  • 2 cups (50g) picked watercress leaves, finely chopped, plus sprigs to serve


  • Step 1
    Place carrot, celery, onion, fennel, parsley stalks, wine, lemon zest and peppercorns in a large saucepan or stockpot and cover with 3L water. Simmer over medium heat for 25 minutes. Line a sieve with muslin or a clean Chux, then strain stock in a deep, wide pan, discarding solids.
  • Step 2
    Return stock to medium-low heat and bring to a gentle simmer. Add the salmon and poach for 10 minutes. Remove from heat, cover and leave the salmon to cool completely in the liquid to finish cooking.
  • Step 3
    Meanwhile, for the mayonnaise, place the egg yolks, mustard and lemon zest and juice in a food processor and whiz to combine. With the motor running, add oil in a slow steady stream until thickened.
  • Step 4
    Add the chopped watercress and 2 tablespoons warm water, then whiz to combine. Season, then chill until needed.
  • Step 5
    Place the potatoes in a large saucepan of cold, salted water. Bring to the boil over medium-high heat, then cook for 10 minutes or until tender. Drain, then toss with parsley leaves and butter. Allow to cool slightly.
  • Step 6
    Using 2 spatulas, carefully remove the salmon from the poaching liquid. Break the salmon into large pieces and arrange on a serving platter with the potatoes and lightly dressed watercress sprigs. Drizzle with the watercress mayonnaise, season with sea salt and freshly ground black pepper and serve.

  • Author: David Prior
  • Image credit: Jeremy Simons
  • Publication: Taste.com.au

Source: taste.com.au


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