With the help of our Executive Head Chef Andrew Soddy, learn how to cook Poached Salmon at L'Horizon Beach Hotel & Spa.

Can you believe it’s February already and before we know it Mother’s Day will be here and there is no better way to celebrate that special day than with a live buffet?

My team and I will be hulling Jersey Oysters as well as carving salmon, cured and poached over dry ice!

 

Salmon is my favourite fish to cook and eat, especially when I get the chance to decorate and serve the whole salmon as a display. There’s nothing I love more than watching everyone diving into the salmon and enjoying chunks of the beautiful, pink, succulent fish.

I have been passionate about displaying food on buffets for years as it came part of my daily routine on board the ships but also during the festive season at the Dorchester Hotel in the 90’s we would put on a grand gala buffet dinner for Presidents and Prime Ministers from all around the World hosted by the Royal Family.

Bigger and bolder was our motto when decorating the buffets and our live buffet on Mother’s Day is not to be missed. We hope to see you on Mother’s Day and remember to bring a camera!

If you want to impress your mum this whole poached salmon recipe is nice and easy…

Poached Salmon

Ingredients

  • 1 whole salmon 2.5-2.7kg
  • 1 onion, chopped
  • 2 bay leaves
  • 4 tbsp white vinegar 
  • 1 lemon, quartered
  • Sea salt
  • Cracked black pepper
  • Mayonnaise or hollandaise

 

Method

  1. Place the Salmon in a fish kettle. If you haven't got one, a large roasting tin will do fine.

  2. Add enough cold water to cover the fish (it must be covered). Add the onion, bay leaves, vinegar and lemon and a good pinch of salt and a little black pepper.

  3. Cover with a lid, or tin foil, and bring to the boil on the stove. It is easier and quicker to put two rings on underneath the fish. Once it is boiling, turn off the heat and allow the fish to stand in the water until cool. 

  4. Carefully remove the salmon and place onto a board. Carefully scrape off the skin and place on a large flat serving dish. Serve with a bowl of lemon wedges and a bowl of hollandaise.

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