Poached Salmon with Dill and Crème Fraiche Emulsion

This warm and tasty dish will go down a treat during the cooler months.

• 11 Ingredients
• Serves 4

• 4

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Ingredients

Method

• 4 x 180 gm salmon portions (pin boned)
• Poaching liquid
• 2 litre fish stock
• 1 teaspoon white pepper corn
• 2 eshallots

Dill and crème fraiche sauce

• 100 ml white wine
• 2 tablespoon white wine vinegar
• 2 eshallot
• 200 gm Crème fraiche
• 1 bun dill (chopped)
• 6 heads baby fennel (cut in quarters)