Poached Salmon on Potato Rösti, Grilled mushroom & Bearnaise sauce

Mon, 24 August 2026

INGREDIENTS

Rösti & Mushroom

2 tsp. Garlic Butter

Olive oil

2 x Portobello Mushrooms, Peeled

Salt & Pepper

1 Large Peeled Rooster Potato

2 Tbsp. Clarified Butter

Poached Salmon

2 x 160g Fillet of Salmon (Skin On)

¼ Onion

1 Bay leaf

4 x Peppercorns

250ml White Wine

½ Lemon, sliced

Water (Enough to cover the salmon in your skillet)

½ tsp. Salt

2 Poached Eggs

Bearnaise Sauce

¼ cup dry white wine

¼ cup Tarragon vinegar

1 small shallot peeled and thinly sliced

4 x Black Peppercorns

1 x Bay Leaf

3 egg yolks

1 cup butter, melted and hot

Salt & pepper to taste

1 Tbsp. Chopped Chives

METHOD

Rösti & Mushroom:

Grate the potato and squeeze out excess water and discard. In a mixing bowl, season the potato and add the clarified butter. Mix. Divide into a mould and fry in a little olive oil until crisp and browned on both sides. Season again when cooked.
Remove the skin and stem from, the mushroom. Place on a tray upside down. Fill each with a teaspoon of garlic butter and season. Bake in the oven at 180ᵒC until fully cooked through about 10 minutes.

Poached Salmon:

In a saucepan, bring the water to a simmer. Add all aromatic spices, onion, lemon, wine & salt.
Place the fish into the water skin side up and cover with a lid or baking paper cartouche. Poach gently (do not let the water boil) until the fish is cooked through, about 10 minutes depending on thickness.

Bearnaise Sauce:

Add the wine, tarragon vinegar, shallot, bay leaf and peppercorns to a small saucepan over medium-high heat. Bring to a boil, then reduce the heat to a simmer, until the liquid has reduced to about 1½ tablespoons (about 5 to 7 minutes).
Strain it through a fine-mesh sieve, using the back of a spoon to extract as much flavour as possible from the liquid. Let it cool for a few minutes.
Melt the butter in a microwave (make sure the cup or bowl is covered as it will splatter) for about 1 minute, until it's hot and fully separated.
In a glass or metal bowl that fits over a pot of simmering water, whisk the vinegar reduction into your egg yolks and whisk until fluffy as demonstrated, taking care not to scramble the eggs. Stream in the clarified butter while whisking constantly and managing the temperature by moving the bowl on and off the heat controlling the emulsion texture until all the butter is combined to form a thick sauce. Season and finish with chopped chives and plate

Plating:

Reheat two poached eggs in the fish poaching liquid. Remove the fish and take off the skin & drain.
Place the hot rösti on a plate with the hot mushroom on top of it and place the fish on top. Remove the soft poached eggs, drain and place on top of the fish. Coat with the bearnaise sauce and serve.