insideSUSSEX Magazine Issue 15 - May 2016 | Page 52

FOOD+DRINK

Everything’s Better
With Wine
Whilst it may be more usual to imagine drinking wine – a nice, crisp, cool glass of white; or a
fruity, deep, warming glass of red – cooking with it can often bring something a little different
to a dish that really makes it stand out.
And using English wine is the perfect way to ensure you’re cooking the best of British!

Poached Salmon With a Butter and White Wine Sauce
Ingredients

• 3 large courgettes (grated)
• 1 tsp salt
• 2 tbsp olive oil
• 1 medium shallot (halved)
• 2 medium shallots (minced)
• 500ml dry white wine
• 2 tsp dried thyme
• 1 tsp dried basil
• 1 bay leaf
• 110g butter
• Salt and pepper to taste

Method

1. Place the courgette in a colander and add
1 tsp of salt. Toss together and place over
bowl or in the sink so it can drain. After 20
minutes use the back of a spoon to squeeze
the rest of the liquid out.
2. Heat the oil in a wok or large frying pan and
add the minced shallots. Add 60ml of wine
and heat for 2 minutes. Next, add 100ml of
water.
3. Stir in the courgette and stir for a further 2
minutes.
4. Season and remove from the heat.

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5. Now put 450ml of wine into a saucepan with
the herbs (including the whole bayleaf) and
the shallot that you have halved. Simmer.
6. Season the salmon and place into the
saucepan to poach. It will take about 6
minutes, and you should turn it once,
halfway through.
7. In a separate saucepan, pour in the final
60ml of wine and simmer. Whisk in the
butter, a little at a time, and season.
8. Place the salmon and courgette on a plate
and pour the butter and wine sauce over
the top.