Poached salmon in court bouillon

1. 1

   To make the court bouillon, place all of the ingredients and 1 litre/1¾ pint water in a large saucepan and simmer for 30 minutes.

2. 2

   Season the salmon fillets with salt and place them into the simmering court bouillon. Turn the heat off and cook for 4-6 minutes, or until pink inside and the fish has an internal temperature of 45C when tested with a food thermometer. Remove the salmon from the court bouillon.

3. 3

   Meanwhile, to make the potatoes, bring a saucepan of well salted water to the boil and cook the potatoes for 15-20 minutes. Drain the potatoes, set aside and retain the cooking water. Make an emulsion with potato water and the butter by whisking until fully combined. Return the emulsion to the saucepan and reduce until it thickens. Toss the potatoes, chives and emulsion together and season with salt and pepper.

4. 4

   To make the pickled cucumber, place all of the ingredients together in a bowl and leave to pickle for 20 minutes.

5. 5

   To make the mayonnaise, whisk the egg yolks and vinegar by hand in a bowl with a whisk. Slowly incorporate the oil, making sure every drop is fully incorporated before adding more oil. Once all the oil is added, whisk in the salt and miso.

6. 6

   To make the salad, mix the vinegar and olive oil in a bowl and season with salt. Pour the dressing over the salad leaves, and toss to dress.

7. 7

   Serve the salmon with the potatoes, miso mayonnaise and dressed salad leaves alongside.

Per 100 grams

Nutrition values are estimates. - means data is unavailable.