Poached Salmon Fillet

Ingredients

• 1 onion
• 1 tbsp oil
• 200 ml white wine
• 500 ml vegetable broth
• 3 sprigs dill
• 3 sprigs thyme
• 1 kg salmon fillet (with skin)
• 3 tbsp Lemon juice
• Salt
• Pepper
• 6 egg yolks
• zest of 1 organic lime
• 8 tbsp lime juice
• 2 tsp sugar
• 1 bunch watercress
• 200 g yogurt (10%)

Instructions

1. 1.

   Dice the onion and sauté it in hot oil in a fish pot until translucent, deglaze with wine, add broth, dill, thyme, and bring to a boil. Season the salmon fillet with lemon juice, salt, and pepper, placing it skin-side down on the pot rack.

2. 2.

   Place the salmon in the fish pot, cover, and cook over gentle heat for 15 minutes, then allow it to cool in the stock.

3. 3.

   Whisk egg yolks with lime zest and juice, salt, pepper, and sugar into a thick cream over a hot water bath. Wash and trim watercress; chop half and blend with yogurt until smooth, fold into the yolk mixture and adjust seasoning as needed.

4. 4.

   Remove salmon, drain on paper towels, remove skin and any gray spots or remaining bones. Plate on a platter with the remaining watercress. Serve with radish salad.