Author: Arun Kumar

Name: Poached Salmon With Spring Vegetables And A Herb Dressing
Prep time: 25 min
Cook time: 10 min
Yield: 4
Ingredients: 1 carrot, peeled and thinly sliced (see Don’t Waste It and Know-how); 2 celery sticks, peeled and sliced on the diagonal; ½ fennel bulb, thinly sliced; 1 leek, outer layer removed and sliced; ½ lemon, thinly sliced into wheels; Large dill sprig; 10g salt flakes; 4 x 250g salmon fillets (you can also use trout – ChalkStream is good); 100g white wine; 100g white wine vinegar; Extra-virgin olive oil to drizzle; 10g soft herbs (such as chives, tarragon and/or dill), chopped; For the dressing; 3 medium egg yolks; 20g dijon mustard; 8g salt flakes; Finely grated zest and juice 1 lemon; 10g chardonnay vinegar; 300g cold-pressed rapeseed oil or vegetable oil; 20g crème fraîche; 30g chives, finely chopped; 30g tarragon, leaves picked and finely chopped; 30g dill, fronds picked and finely chopped

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