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Lemon Balm infused poached salmon with healthy homemade mayonnaise

Whole Salmon Poached

To make the Court Bouillon for poaching the salmon
 2 litre of water
 240 ml white wine vinegar
 1 large onion, sliced
 2 large carrot, sliced
 A handful of lemon balm / your chosen fresh herbs
 A few peppercorns
To make the mayo
 1 large egg yolk
 ½ tsp Dijon mustard
 Pinch salt
 120 ml Avocado oil or (mix rapeseed and EV olive oil)
 2 tsp lemon juice
1

Take all of the Court Bouillon ingredients and place in saucepan / fish kettle and gently bring to the boil.

2

Place the fish in your saucepan or fish kettle making sure the fish is completely submerged. Add more hot water if necessary.

3

Set the saucepan/fish kettle on the hob and bring to the boil. Cover and immediately reduce the heat to the lowest setting. Gently simmer for 15 minutes. Turn the heat off and leave for an extra 10 mins. Check the fish and make sure it will flake easily.

4

Lift the salmon out of the saucepan – place on a board – allow to cool for 10 minutes
Remove the skin and carefully place the fillets on a serving plate – decorate with herbs and lemon slices.

To make the Avocado Oil Mayonnaise
5

Whisk together the egg yolk, mustard and salt in a bowl, till well combined. (Place a tea towel under the bowl to hold it still)

6

Pour in the oil very slowly, whisking constantly until all oil is incorporated, and emulsified with the yolk.

7

Add lemon juice a little at a time to your preferred taste.

Nutrition Facts

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Serving size

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