Poached Salmon Courgette Pea & Mint Salad - come along on Sunday to get the ingredients

Poached Salmon Courgette Pea & Mint Salad

This is a favourite recipe of Market Manager and Chef, Neil Roster who took over managing the market in January. “A great way to celebrate early summer produce which is just starting to arrive”, says Neil. He started out as a kitchen porter, aged 13, to earn money to buy a motocross bike. A classically trained chef who studied at Radbrook collage Shrewsbury, Neil has worked all over world; cruise ships in the Caribbean, Antarctica on Royal research ship RSS Bransfeild plus Halley 4/5 base for 33 months and ski seasons in Alps Courmayeur Italy. He was events Exec chef for Lettice party & design and worked in London Royal parks & Gardens, RHS Wisley and the Southbank centre.

COVID has changed many careers and led Neil to the market, which he loves organising; meeting small producers and food businesses run by people with passion and trying new foods and flavours. This recipe uses salmon from C and J, a family run fishery and regular at the market.

Salmon fillet portions 2 x 180gem or piece of salmon to cut
Peas 100 gram
1 x bch chervil chopped
3 x yellow courgette
3 x green courgette
Bch Mint chopped
Lemon oil
1 tub crème fraiche
1 punnet pea shoots picked
100 grams banana shallots peeled and cut into thin rings
1 bch tarragon chopped
Piment espelette

Court Bouillon for cooking salmon

250ml cold water 
1 glass white wine 
2 ribs celery 
1 leek (white part only) 
1 small onion 
1 lemon 
1 bay leaf 
1 tsp. whole peppercorns (white or black) 
2 tsp. kosher salt (or to taste) 
1 sprig fresh parsley 

Method 

To prepare the court bouillon, place the cold water and wine in a pot. Slice the celery into 1/8" -inch slices. Cut the leek in half, wash and thinly slice just the white part. Dice the onion and add everything to the liquid. Cut them lemon and squeeze in the juice. Add the bay leaf, peppercorns and salt and parsley and bring to a simmer. Once the liquid comes to a simmer, turn off the heat. Cover with a lid and let steep for about 30 minutes.

Once ready to use, transfer the poaching liquid to a suitable-sized pan in which to cook your food. Bring the liquid to the proper poaching temperature (between 160º to 180º. Make sure the food is completely submerged and cook until it is done to your liking.

Drop the salmon portions into the Court bouillon then switch off the heat and let them poach in the cooling liquid. This will keep the salmon moist and stop overcooking. Once cool enough to handle removed the salmon and pat dry

Courgette Salad

Trim the courgette, wash, dry and shave ribbons using a potato peeler.

Pod the peas and wash

Mix half the chopped mint with the crème fraiche and chill

Place the courgette ribbons, peas, sliced shallots and chopped herbs in a bowl, dress with the lemon oil and season to taste.

Place the dressed salad into serving dishes, top with the poached salmon, a spoonful of mint crème fraiche, sprinkle of espelette and decorate with pea shoots

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April 30, 2021