Flavours of France
Pierre Koffman’s recipe for poached salmon, plus a closer look at the Gamay grape variety
• 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
• 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.