I find Gordon Ramsay a bit wearing – what with the swearing and shouting – but I have to give him kudos for this recipe for Poached Salmon with Pink Grapefruit. Salmon is one of my standby favourites and I always have some in my freezer. You could make your own Hollandaise, as GR suggests, but I found it simpler to buy it ready made…
Poached Salmon with Pink Grapefruit & Basil SauceCourse: MainDifficulty: Easy if you cheat
1 pink grapefruit
1 batch Hollandaise sauce (or buy ready made)
8 large leaves fresh basil , finely shredded
2 bay leaves
3 sprigs fresh thyme
½ small onion , sliced
3 tbsp wine vinegar
4 skinned salmon fillets (about 120g each)
- Top and tail the grapefruit, then slice off the peel and pith. Cut through the membranes to release the 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.
- 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.