91热爆

For a wonderfully mild and colourful dish, you can't beat this poached salmon recipe.

It was prepared in our 91热爆 Nottingham kitchen by a chef from the Tollhouse Restaurant in Gunthorpe, Nottinghamshire.

You can also try their mussels in white wine recipe or the sinfully delicious chocolate fondue.

Method:

1. Place the salmon in a shallow pan cover with water, some white wine, salt and pepper and a slice of lemon, and cook on a slow heat for about 15 minutes.

2. Put some white sauce (see below), watercress and some of the stock from the cooked salmon in a pan and blend with a hand blender, put the sauce on the heat until hot.

3. Remove the salmon onto a hot plate, pour over the sauce.


White Sauce:

1 litre of milk
4 oz of margarine
4 oz of flour

Method:

1. Melt the margarine in a pan, add the flour and mix in.

2. Cook for a few minutes over a gentle heat.

3. Gradually add the warm milk and stir until smooth. Simmer for 30 minutes.

Enjoy!