serves
2
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
The Cook Up with Adam Liaw
series • cooking
PG
series • cooking
PG
Ingredients
- 2 cups (500 ml) milk
- 3 garlic cloves
- 1 bay leaf
- 4-6 thyme sprigs
- ½ lemon, zest peeled
- 2 salmon cutlets
- Salt and black pepper
- Finely chopped cucumber, toasted pine nuts, roughly chopped dill, roughly chopped flat-leaf parsley, chilli flakes (optional), hot honey, to serve
For the whipped feta
- 200 g Danish-style feta cheese, crumbled (see Note)
- ½ cup (125 ml) Greek yogurt
- 2-3 tbsp olive oil, plus extra for drizzling
- 1 tsp lemon juice
- ½ lemon, finely zested plus extra to serve
- 1 small garlic clove, finely grated
Instructions
- Prepare the poaching liquid in a large saucepan by heating the milk, garlic, bay leaf, thyme sprigs and lemon zest over medium-low heat until the liquid reaches a light simmer. Avoid boiling and overheating the milk, to prevent it from curdling or bubbling over the pan.
- Pat the salmon fillets dry with paper towel and sprinkle with salt and pepper on all sides, then gently place into the simmering milk until almost fully submerged. Poach for 8-10 minutes, until tender and just cooked. The cooking time will depend on the thickness of the fillets.
- Meanwhile, make the whipped feta. Combine the ingredients in the bowl of a food processor and blitz until smooth and creamy, scraping down the sides of the bowl as needed. Taste and season with salt (it may not need it, depending on how salty your feta is!).
- Divide the whipped feta between two serving bowls. Once the fish is done, gently remove the fish from the poaching liquid and place alongside the whipped feta. Garnish with a sprinkle of cucumber, pine nuts, herbs, chilli flakes (if using) and a drizzle of hot honey and serve.
Note
A smoother textured Danish-style feta is best as it has a creamier texture for whipping.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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The Cook Up with Adam Liaw
