Butter poached salmon with lobster sauce, chickpeas and coriander

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 2

By Matt Tebbutt

For the salmon

  • 250g/9oz unsalted butter, cubed
  • 300g/10½oz piece best quality farmed salmon, skin on, pin boned
  • 1 large cooked lobster claw, shell removed and reserved

For the lobster sauce

  • 2 tbsp olive oil
  • 2 lobster shells
  • 1 onion, finely chopped
  • 1 carrot, peeled and finely chopped
  • 3 sticks celery, finely chopped
  • 1 bay leaf
  • 2 sprigs thyme
  • 2 sprigs tarragon
  • 1 garlic clove, finely chopped
  • ½ fennel bulb, finely chopped
  • 150ml/5fl oz vermouth
  • 1–2 tbsp tomato purée
  • 400g tin chopped tomatoes
  • 2 star anise
  • 1 tbsp coriander seeds
  • salt and freshly ground black pepper

For the chickpeas and coriander

  • 400g tin chickpeas
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 garlic cloves, crushed
  • 1 banana shallot, chopped
  • 3 tbsp fresh coriander and flat parsley, chopped
  • 1 lemon, juice only
  • salt and freshly ground black pepper
Print Friendly, PDF & Email

Share this post

PinIt
data-matched-content-ui-type="image_card_stacked"
scroll to top