Flavours of France

Living France - - Contents -

Pierre Koff­man’s recipe for poached salmon, plus a closer look at the Ga­may grape va­ri­ety

Serves 4

• 4 salmon steaks, 200g/7oz each, skinned

• 100g/4oz car­rots, thinly sliced

• 100g/4oz mangetout, topped and tailed

• 100g/4oz French beans, topped and tailed

• 100g/4oz broad beans, shelled

• 100g/4oz cour­gettes, thinly sliced

• salt

• 100g/4oz but­ter

• 100ml/4fl oz dry white wine

1 Cook all the veg­eta­bles sep­a­rately, one va­ri­ety at a time, in a pan of salted wa­ter, us­ing the same wa­ter each time. Take care not to over­cook them; they should be ten­der but still crisp.

2 As each veg­etable is cooked, put it in a flame­proof casse­role large enough to hold all the salmon steaks with­out touch­ing. When all the veg­eta­bles are ready, lay the salmon steaks on top, sea­son with salt and add 50g/2oz but­ter and the wine.

3 Cover the casse­role, set over a low heat and sim­mer for 4 min­utes. Turn over the salmon steaks and sim­mer for an­other 4 min­utes.

4 Re­move the salmon from the casse­role. Stir the re­main­ing but­ter into the veg­eta­bles, ar­range them on a warmed serv­ing dish and lay the salmon on top.

Recipe and pho­to­graph taken from Me­mories of Gas­cony by Pierre Koff­mann (£20, Mitchell Bea­z­ley, 2016). Pho­tog­ra­phy by Laura Ed­wards.

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