Salmon poached in olive oil from French Food at Home by Laura Calder

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Green beans with shallots and toasted almonds

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute halibut or trout for salmon.

  • snarkattack on December 18, 2012

    Can use some of the (very flavoursome) olive oil drained from sun-dried tomatoes (see Calder's 'Buttery two tomatoes' recipe). Use the best quality olive oil you can find as it showcases the flavour of the fish and the oil.

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