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Whole Poached Wild Salmon and Duck Egg Dressing with Wheaten Bread and Country Butter

A sophisticated dish featuring salmon poached in aromatic court-bouillon, served with homemade wheaten bread, pickled cucumber, and rich duck egg dressing.

SeafoodBreadSalmonDuck EggBritishSpecial Occasion
Estimated Nutrition
Calories
1590
kcal / serving
9540 kcal total
Carbs
47.6g
per serving
285.5 g total
Fat
97.1g
per serving
582.6 g total
Protein
130.4g
per serving
782.4 g total
Cook Time
80
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
10
g
Bicarbonate Of Soda
1
tsp
Black Treacle
25
g
Caster Sugar
CondimentsSauces
100
ml
White Wine Vinegar
4
tbsp
Capers
rinsed
Dairy
375
ml
Buttermilk
125
ml
Whole Milk
150
g
Unsalted Butter
good-quality, organic
4
piece
Duck Eggs
free-range
1
1
Butter
good-quality, for serving
Fruits
1
1
Lemon Juice
to taste
GrainsCereals
250
g
Plain Flour
extra for dusting
250
g
Wholemeal Flour
150
g
Jumbo Oat Flakes
Liquids
750
ml
Dry White Wine
1 bottle (75cl)
NutsSeeds
10
g
Salt
1
1
Salt
for cucumber salad
0.5
tbsp
Mustard Seeds
1
handful
Dill
chopped
1
bunch
Flat leaf Parsley
1
tbsp
Sea Salt
6
piece
Black Peppercorns
2
piece
Bay Leaves
1
1
Salt
to taste
1
1
Black Pepper
to taste
1
handful
Flat leaf Parsley
chopped
2
tbsp
Chives
chopped
Other
2
tsp
Honey
clear
Seafood
3
kg
Wild Salmon
whole, gutted and scaled
Vegetables
1
piece
Cucumber
peeled, deseeded and finely sliced
2
piece
Leeks
small, sliced
2
stalk
Celery
sliced
2
piece
Onions
sliced

Method

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