• 2x 200g fillet portions of salmon with the skin on
• 12 asparagus spears, woody ends trimmed
For the poaching liquid
• 500ml water
• 250ml white wine
• 1 large onion cut into quarters
• 2 carrots
• 1 small bulb of fennel roughly chopped
• 3 bay leaves
• ½ tsp white peppercornssalt to season
For the sauce
• 150g of pitted Kalamata olives roughly chopped
• 3 cloves garlic crushed
• 4 anchovy fillets finely chopped
• 2 Tbsp of chopped cornichons
• 100ml olive oil
• 100ml double cream
• 1tbsp chopped parsley
• 1tbsp chopped dill
• 1tbsp chopped tarragon
• ½ tbsp chopped mint
• juice and zest of 1 lemon
- Put all ingredients for the poaching liquid into a saucepan or roasting that is large enough to hold the fillets.
- Heat for 10-15minutes over a low heat so that the flavours infuse and penetrate into the liquid.
- Immerse the fillets into the stock making sure it is completely covered by the liquid.
- Cook for approximately 8 -10minutes depending how you like it.
- 3 minutes in, add the asparagus and cook for up to 5 minutes or until the asparagus is tender and the salmon is cooked.
Whilst the salmon is poaching make the sauce.
- Heat the olive oil in a pan until hot and add the olives.
- Fry for up to a couple of minutes until fragrant, then add the garlic anchovies and cornichons.
- Continue tosaute for a minute or two.
- Once the flavours have blended add the cream, then remove from the heat.
- Combine thoroughly. Now add the chopped herbs and the lemon juice.