How to make it

  • Place the fish - skin side down, a little salt and bay leaves in a shallow pan and cover with whole milk or half whole milk and half water;
  • Bring to the boil, cover and, reducing the heat, simmer for some 5 to 6 minutes or so or until fish just cooked through;
  • Remove from heat with spatula and drain on kitchen towel;
  • Remove skin, break into serving pieces and set aside
  • Heat the oil in a large frying pan and, on low medium heat, fry the potato cubes for 10 to 12 minutes or until golden-brown;
  • Add the wine to the pan and cook until reduced by half;
  • Pour in the stock, tomato and crème fraiche and bring to simmering point;
  • Gently place the fish pieces into the pan and, reducing heat to low, poach for some two minutes or so until fully heated through;
  • Add salt and pepper to taste;
  • Gently stir in the dill, taking care not to break up the fish;
  • Dish into serving bowls;
  • Squeeze lemon juice over fish and sauce - to taste.
  • Crusty bread.

Reviews & Comments 1

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  • lifter 3 years ago
    There are three types of Salmon, in this world... "Atlantic Salmon", Scottish Salmon, and "West Coast Salmon", and they are all very different. I sent a "Lady in Spain" a can of Canadian West Coast Red Salmon, some years ago, and she literally yowelled with pleasure, compared with what she had!
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