Poached Salmon With Cucumber Sauce - cooking recipe

Ingredients

4 None salmon fillets (about 6.5 oz each)
1 cup fish or vegetable stock
1 cup sour cream
1 None cucumber, coarsely grated
2 tbsp dry white wine
2 tsp tarragon, chopped, plus extra for garnish
1 3/4 lbs baby potatoes, quartered
None None Extra virgin olive oil, to drizzle

Preparation

Preheat oven to 400\u00b0F. Place salmon in a baking dish, pour over stock and season to taste. Cover with foil and bake for 10-15 mins, until just cooked through. Remove from oven. Cool salmon in stock for 10 mins.
Remove salmon from stock. Add sour cream, cucumber, wine and tarragon to stock and whisk to combine. Season. Transfer to a bowl.
Meanwhile, steam potatoes over a saucepan of simmering water for 8-10 mins, until tender.
Place salmon and potatoes on plates. Top salmon with cucumber sauce and extra tarragon. Drizzle oil over potatoes. Season to taste and serve.