Poached Salmon and home-made Hollandaise Sauce

A friend of mine asked me for an easy recipe for fish that was both fuss free and healthy. I found this one in my repertoire that I often make when I have fresh asparagus in my garden. Serves 8 at a dinner party if you have a starter and dessert with it.

900g salmon fillets

200ml white wine or vermouth

1 litre vegetable stock

2 bay leaves

1 lemon quartered

Salt and pepper to taste

3 bunched asparagus

Preheat the oven to 200C.

Line a roasting pan with foil. Place the stock, bay leaves, wine and lemon in the bottom. Allow to infuse for 5 minutes. Add the salmon skin side down and cook covered with foil over the top on for 10-15 minutes until the salmon is cooked. You can also cook this on top of the stove in a fish kettle.

Drain the fish, garnish with a knob of butter and chopped fresh parsley. Season with salt and pepper. Use the foil to keep warm.

Serve with new potatoes, asparagus and hollandaise sauce.

Cook the asparagus in the left over cooking water from the fish and boil for 3-5 minutes.

Use mange toute or broccoli instead of asparagus

Hollandaise Sauce

3 medium egg yolks

Zest and juice of 1 lemon

150g butter at room temperature

Salt and pepper

2T chopped parsley

Whisk the egg yolks and lemon juice in a glass bowl over simmering water. Add a teaspoon of butter and whisk until incorporated. Add butter a tablespoon at a time until mixed in, then whisk for another 2 minutes. Season with salt and pepper, and add the lemon zest and parsley. Add 1T boiling water if the sauce is too thick. Serve warm.

Banting: perfect for you.