Easy poached salmon

• peppercorn↗1 tsp tsp
• white wine vinegar↗200ml ml
• fennel bulb↗1

  thinly sliced

• bay leaves↗2
• parsley

  stalks (from the bunch used for the salsa verde)

• British salmon fillet

  skin on

• lemon

  slices

• garlic cloves
• anchovy↗

  fillets, rinsed if packed in salt

• zest and juice of 2 unwaxed lemons
• flat-leaf parsley↗

  leaves and stems

• basil↗

  leaves and stems

• caper↗4 tbsp tbsp

  drained and rinsed

• rapeseed or extra-virgin olive oil6 tbsp tbsp
• Jersey Royal potatoes

  buttered, and asparagus, to serve

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.