Poached Salmon with Five Herbs
|Skinless salmon fillets||440 Gram (4 Pieces, 110 Gram Each)|
|Fresh basil||1⁄4 Cup (4 tbs) (1 Handful)|
|Fresh parsley||1⁄4 Cup (4 tbs) (1 Handful)|
|Fresh tarragon||1⁄4 Cup (4 tbs) (1 Handful)|
|Fresh chives||1⁄4 Cup (4 tbs) (1 Handful)|
|Fresh coriander||1⁄4 Cup (4 tbs) (1 Handful)|
|Freshly ground black pepper||To Taste (1 Handful)|
Put the salmon fillets in a large pan.
Add just enough water to cover the fish and bring to the boil.
As soon as it boils remove from the heat, cover the pan with a lid, and set aside for 15 minutes.
Put all the herbs together and chop until fine.
A mezzaluna is perfect for doing this.
Now carefully lift the salmon fillets out of the water and set aside to cool to room temperature, before coating with the herbs on each side.
Season with black pepper and serve at room temperature or chilled, with a salad.