Create a poaching liquor of fennel, bay and parsley for your fish, then serve with an Italian ‘green sauce’
Prep:15 mins
Serves 6
For the fish1 tsp peppercorn200ml white wine vinegar1 fennel bulb, thinly sliced2 bay leavesfew parsley stalks (from the bunch used for the salsa verde)1kg/2lb 4oz piece British salmon fillet, skin onfew lemon slices
STEP 1First make the poaching liquid for the fish. Put the peppercorns, 2 tsp salt, vinegar, fennel, bay leaves and parsley stalks in a saucepan with 2.5 litres of water, and bring to the boil. Boil for 10 mins so all the flavours infuse into the liquid.STEP 2Make sure that you choose a roasting tin big enough to hold the salmon fillet. Strain the liquid into the empty tin, bring to the boil on the hob, then add the fish, skin-side down, making sure it is covered in liquid. Scatter around the lemon slices, and simmer gently for 1-2 mins until the fish changes colour completely. Cover the surface with a large piece of foil, turn off the heat and leave to cool completely. The fish will cook as the liquid cools.STEP 3To make the salsa verde, put all the ingredients into the bowl of a food processor, then blitz to make a bright, slightly chunky sauce. Season to taste.STEP 4Carefully remove the salmon to a serving platter and peel away the skin if you like. Serve with the salsa verde, new potatoes and asparagus.
