Poached salmon with tarragon

• lemon↗1
• half-fat crème fraîche↗200g g
• tarragonsmall pack

  leaves only, chopped

• garlic clove↗1

  crushed to a paste

• green beans↗400g g

  trimmed and halved

• salmon fillets↗4
• cooked baby new potatoes↗

  to serve

Step-by-step instructions

1. 1

   Zest the lemon and cut into wedges. Mix together the crème fraîche, tarragon, garlic, lemon zest and a squeeze of juice, season to taste and set aside.

2. 2

   Bring a large shallow pan of salted water to the bowl and cook the green beans for 3 mins until just done. Remove with a slotted spoon, drain and cool under cold running water before tossing with the crème fraîche mixture.

3. 3

   Bring the pan back to the boil, then turn the heat down to a very gentle simmer and slide in the salmon pieces. Poach for 8-10 mins or until cooked to your liking. Remove from the pan and put on kitchen paper before plating up. Serve with the green beans and baby new potatoes.