For the fish
- 1 tsp peppercorn
- 200ml white wine vinegar
- 1 fennel bulb, thinly sliced
Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…
- 2 bay leaf
- few parsley stalks (from the bunch used for the salsa verde)
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 1kg/2lb 4oz piece British salmon fillet, skin on
- few lemon slices
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
For the salsa verde
- 3 or 4 garlic clove
- 5 anchovy fillets, rinsed if packed in salt
Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…
- zest and juice 2 unwaxed lemons
- large bunch flat-leaf parsley, leaves and stems
- large bunch basil, leaves and stems
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 4 tbsp caper drained and rinsed
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- 6 tbsp rapeseed or extra-virgin olive oil
- steamed Jersey Royal potatoes, buttered, and asparagus, to serve
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First 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.
Make 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.
To 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.
Carefully remove the salmon to a serving platter and peel away the skin if you like. Serve with the salsa verde, new potatoes and asparagus.