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Cider-poached salmon with dill
Ingredients
2 x 500g tail-end fillets salmon, boned, with skin on (ask your fishmonger to remove scales)
½ bunch parsley, roughly chopped
½ bunch dill, roughly chopped
1 lemon, sliced
3 bay leaves
750ml/1¼ pints medium-sweet cider
You will need:
kitchen string, soaked in water, and some kitchen foil
Poaching in cider cuts through the richness of the fish
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Method
1 Preheat oven to gas mark 6/200˚C (190˚C in a fan oven). Place one salmon fillet, skin side down, on a surface and scatter over parsley, dill and a few slices of lemon. Season with salt and freshly ground black pepper, then put other fillet on top, skin side up. Firmly secure fillets together with string.
2 Sit salmon in a roasting tin, add remaining ingredients, plus 250ml/9fl oz hot water, cover with a tent of foil and put in oven for 30 mins. Turn salmon over and cook for a further 15 mins or till cooked through. Remove from cooking liquid, transfer to a plate, and leave to cool before serving.
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