Reza’s Poached Salmon fillets and asparagus with a warm olive sauce

INGREDIENTS

• 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 peppercornssalt to season

EQUIPMENT

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

METHOD

1. Put all ingredients for the poaching liquid into a saucepan or roasting that is large enough to hold the fillets.
2. Heat for 10-15minutes over a low heat so that the flavours infuse and penetrate into the liquid.
3. Immerse the fillets into the stock making sure it is completely covered by the liquid.
4. Cook for approximately 8 -10minutes depending how you like it.
5. 3 minutes in, add the asparagus and cook for up to 5 minutes or until the asparagus is tender and the salmon is cooked.
   
   THE SAUCE:
   Whilst the salmon is poaching make the sauce.
   
6. Heat the olive oil in a pan until hot and add the olives.
7. Fry for up to a couple of minutes until fragrant, then add the garlic anchovies and cornichons.
8. Continue tosaute for a minute or two.
9. Once the flavours have blended add the cream, then remove from the heat.
10. Combine thoroughly. Now add the chopped herbs and the lemon juice.