INGREDIENTS
Poaching liquid
2 cups (500ml) dry white wine
1 cup (250ml) fish stock
1 lemon, thinly sliced
1 small onion, sliced
10 black peppercorns
2 bay leaves, torn
4 salmon fillets
Sauce
¾ cup (180ml) Clover Sour Cream
½ cup (100g) watercress, chopped
2 tbsp (30ml) fresh flat-leaf parsley, finely chopped
1 tbsp (15ml) lemon juice
Salt and black pepper
Method
Poaching
Place all of the ingredients in a medium pan, excluding the salmon, and bring to the boil.
Add the salmon, making sure it is covered by the liquid, reduce the heat to a slow simmer, cover and poach for 4 minutes.
Turn off the heat and leave the fish in the poaching liquid to cool completely, for at least 1 hour.
Serve at room temperature with the watercress sauce spooned over.
Sauce
Blend the watercress with the sour cream using a hand blender.
Stir in the parsley and lemon juice and season with salt and pepper, as needed.
CLOVER INGREDIENTS USED IN THIS RECIPE
