Poached Salmon in Cider Normandy Style

For the salmon

1. Preheat the oven to 400°F (200°C) fan-forced.

2. Lightly butter a small ovenproof baking dish using the softened butter.

3. Scatter half of the diced shallots across the bottom of the buttered baking dish.

4. Arrange the salmon fillets on top of the shallots in a single layer.

5. Scatter the remaining shallots over the salmon fillets.

6. Season the salmon generously with salt and black pepper.

7. Pour the cider around the salmon until it reaches about three-quarters up the sides of the fish.

8. Cover the dish with a piece of parchment paper, pressing it down tightly around the sides while leaving a small opening for steam to escape.

9. Place the dish in the oven and bake until the salmon is just cooked through, about 15 minutes.

   Then 15 min of waiting

10. Remove the salmon from the baking dish and transfer the fillets to a plate or tray.

11. Spoon a small ladleful of the cooking liquid over the salmon to keep it moist.

12. Cover the salmon loosely with parchment paper and keep it warm in a low oven at 140°F (60°C) while you prepare the sauce.

For the sauce

13. Pour all the remaining cooking juices from the baking dish into a wide sauté pan.

14. Bring the liquid to a rapid boil over medium-high heat and reduce for 2–3 minutes to concentrate the flavor.

    Then 3 min of waiting

15. Pour in the double cream and whisk to combine.

16. Continue reducing the sauce over high heat until it thickens enough to coat the back of a spoon, 3–5 minutes.

    Then 4 min of waiting

17. Squeeze a few drops of fresh lemon juice into the sauce to balance the rich creaminess.

18. Stir in the chopped parsley and season with a pinch of black pepper.

19. Pour any accumulated juices from the warming plate of salmon back into the sauce pan and stir to combine.

20. Place the cooked salmon fillets into a serving dish and spoon the cream sauce generously over the top.

21. Sprinkle with a little extra chopped parsley before serving.

22. The cider replaces white wine in this classic Normandy poaching method, adding a subtle sweetness to the sauce.

23. For a smoother, restaurant-style presentation, pass the reduced cooking juices through a fine sieve to remove the shallots before adding the cream.