Poached Salmon with Lemon Mayonnaise by Zdeněk Pohlreich

01Method

1. 1

   Dice the leek, celery, fennel, and carrot into small pieces. Place them in a pot of water with salt, pepper, allspice, and bay leaf. Add a splash of white wine vinegar along with fresh thyme and parsley.

2. 2

   Gently lower the salmon fillets into the simmering broth.

3. 3

   While the fish poaches, whisk together the egg yolks and mustard with a pinch of salt and pepper and a few drops of lemon juice. Gradually drizzle in the oil while whisking continuously until the mixture becomes thick and creamy.

4. 4

   Slice the fennel into paper-thin sheets and dress with lemon juice, salt, and pepper.

5. 5

   Transfer the poached salmon to serving plates alongside the fennel salad, top with the lemon mayonnaise, and finish with sea salt.