Name: Grilled salmon with kale & vermouth sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: British
Ingredients: 4 x 175-200g/6-8oz pieces thick salmon fillet skinned; 50g butter melted; 140g curly kale shredded; steamed waxy new potatoes to serve; 600ml fish stock; 4 tbsp double cream; 4 tbsp dry white vermouth; 85g chilled unsalted butter cut into small pieces; 1 tsp fresh thyme leaf

Grilled salmon with curly kale & a Noilly Prat sauce

4 x 175-200g/6-8oz pieces thick salmon fillet
skinned
50g butter
melted
140g curly kale
shredded
steamed waxy new potatoes
to serve

For the sauce

600ml fish stock
4 tbsp double cream
4 tbsp dry white vermouth
85g chilled unsalted butter
cut into small pieces
1 tsp fresh thyme leaf

Method

step 1
Preheat the grill to high. Make the sauce: pour the stock, cream and vermouth. Put into a medium-sized saucepan and boil rapidly until reduced by three-quarters. Turn off heat and keep warm.
step 2
Brush the salmon on all sides with half the melted butter and season. Place on a lightly buttered baking tray and grill for 8 minutes until just cooked through.
step 3
While the salmon is cooking, bring a large pan of salted water to the boil, add the kale and cook for 3-4 minutes. Remove, drain well and return to the pan, then add the remaining melted butter and toss. Cover pan to keep warm.
step 4
Bring the sauce to a simmer, then whisk in the chilled butter one piece at a time. Stir in the thyme and season to taste.
step 5
To serve, divide the kale between 4 warmed plates and top each with a piece of salmon. Spoon some of the sauce over the fish and the rest around the kale. Serve with steamed new potatoes and any remaining sauce in a small jug.