Poached salmon with watercress

PT30M

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Ingredients

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Salmon

Watercress salad

1
Hard boil the 4 eggs first, these will be used in the salad
2
Season the salmon with the salt and pepper. Place the lemon peel, lemon juice, thyme sprigs, dill sprigs, lemon thyme sprigs, lemon slices, star anise and shallots in a pan along with the white wine, Pernod and fish stock. Bring to a simmer and cook for 5 minutes before adding the seasoned salmon
3
Poach the salmon for 3-4 minutes, then turn the fillets over and cook for 3-4 minutes longer. Remove the fillets from the poaching stock and place them on a warm plate. Cover with foil to keep them warm while you make the salad
4
For the salad, simply place the watercress in a bowl and add the olive oil, shallots, lemon juice and seasoning
5
To serve, put some watercress salad in individual bowls, garnish with a hard boiled egg in each bowl. Slice the salmon up into small pieces and add to the salad
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