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Salmon with Orange and Mint Sauce

ingredients

serves 4
4 salmon or salmon trout steaks
about 2 3/4 cups (21 fl oz) 600 ml court bouillon
mint sprigs to garnish

for the sauce

about 30 mint leaves
juice and 1/2 grated rind of 1/2 orange
1 teaspoon honey
1 teaspoon redcurrant jelly
3 tablespoons boiling water5641003159287430
2 tablespoons red wine vinegar

for the salad

1 endive or crisp lettuce
1 cucumber, thinly sliced
1/2 bunch Watercress (salad cress)
1 bunch spring onions

method

1. Place the steaks in the warm court bouillon. Bring gently up to simmering, allow to bubble once or twice, then remove from the heat. Turn the steaks over in the poaching liquid, and leave them to cool, covered with a lid or plate. Leave for about 1 hour then lift the steaks out with a slotted spoon and transfer to a plate and leave to chilL

2. Meanwhile, make the sauce. Very finely chop the mint leaves. Add the orange rind to the mint leaves in a bowl with the honey and redcurrant jelly. Pour over the boiling water and mix well. Then add the juice from the orange and the wine vinegar and leave to chilL

3. Arrange the endive or lettuce on a serving plate around the salmon steaks, and place the thinly sliced cucumber and watercress sprigs around the edge. Toss a few spring onions, sliced thinly lengthways, over the salad. Spoon a spoonful of sauce over each salmon steak and sprinkle the rest over the salad.

4. Garnish the salmon with sprigs of mint. Drink a good chilled white wine with this lovely fresh salad.

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