Lemon, leek & dill poached salmon



Easter food preparation under way with lemon, leek & dill poached salmon

Poaching ingredients

Chopped leeks
Chopped carrots
Chopped onion
Chopped half lemon
Chopped spring onion
Bay leaf
Star anise
Salt
1 cup white wine
Water

This cold poaching method involves adding all ingredients to pan cold (including salmon) and slowly bringing to gentle simmer, simmering for 5 minutes before allowing the fish to cool in the liquid for 2 hrs. This method keeps the fish incredibly moist & tender.

The lamb is currently marinading in smoked paprika, garlic & rosemary before it gets smoked over olive-wood for 8 hrs tomorrow. Don’t worry, I’ll have photos and recipe up for Easter!

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