Cider-poached salmon with dill

Serves: 8

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Total Time: 60

Prep Time: 15

Cook Time: 45

• 2  x 500g tail-end fillets salmon, boned, with skin on (ask your fishmonger to remove scales)
• Half bunch(es) parsley, roughly chopped
• Half bunch(es) dill, roughly chopped
• 1  lemon, sliced
• 3  bay leaves
• 750 ml (1¼ pints) medium-sweet cider
• You will need:
• kitchen string, soaked in water, and some kitchen foil

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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