Salmon poached in Champagne with pickled cucumber

Submitted By:
ZoshJosh


Background Info:
Lovely celebration dish for al fresco eating. Can't remember where I found it but it was worth noting down in a special recipe book. No. of Servings:
6-8 Preparation time:
50min(s) Course:
Starter Cooking time:
1hr(s) 5min(s) Cooking Instructions:
Make the pickled cucumber by slicing the shallots and cucumber, placing them into a colander with salt sprinkled on top and weighed down with a plate, left over a sink for 2 hours or so. Then liquid squeezed out. In a large pan, bring sugar and vinegarto the boil with spices and bay. Add vegetables and simmer for 1 minute. Drain the veg and reserve the liquid. Spoon the veg into sterilised jars and pour liquid on top. Seal jars and cool.

Slice the onion, lemon, fennel and celery. Place in fish kettle or large saucepan with parsley, bay and champagne and the water. Bring to boil and then simmer for 10 mins.

Place the slamon on top, skin on. Bring to the boil and then simmer for 10 mins per 450g weight. Put lid on and allow to cool in its own juice.

When cold remove the salmon and take the bones out leaving only flesh. Serve this cold with the pickled cucumbers. It also goes well with a light baby potato salad sprinkled with some dill.