Poached Salmon With Dill Mayonnaise - cooking recipe

Ingredients

3 None shallots, peeled, sliced
1 stalk celery, roughly sliced
1.5 oz fresh flat-leaf parsley, stalks only
1 oz fresh dill, stalks only
3 None lemons, 1 sliced, 2 halved for garnish
8 None black peppercorns
1 tbsp sea salt
2 3/4 lb salmon side, skin-on, de-boned
None None FOR THE DILL MAYONNAISE
2 None egg yolks
2 tsp Dijon mustard
1 tbsp white wine vinegar
3/4 cup olive oil
1 tbsp fresh dill, chopped
None None watercress, for garnish

Preparation

In a large Dutch oven, combine shallots, celery, herbs, lemon slices, peppercorns and sea salt. Add 8 cups water. Bring to a boil then reduce heat to a gentle simmer. Add salmon, skin-side down, and cover with a lid. Gently poach for around 15 mins, or until flesh is opaque and cooked to your liking. Remove salmon and transfer to a baking tray. Cover with plastic wrap and chill for 1 hour, or until ready to serve.
Meanwhile, to make the dill mayonnaise, place egg yolks, mustard and vinegar into a food processor. Process until smooth. With the motor still running, gradually add oil in a thin steady stream, until thickened. Fold in dill. Season.
To serve, remove skin from salmon and transfer to a serving platter. Garnish with watercress and lemon halves. Serve with dill mayonnaise.