May

Saumon poché

The key to a successful salmon lunch or dinner is not to overcook the fish!

Delicately fry the salmon in salted butter, chop in some spring onions and rosemary. Cover, turn the heat off when the fish is still half raw inside, letting the residual heat finish the cooking time.

Prepare a bed of greens and a light vinaigrette and serve with the spring onions slightly caramelised.

Serve with a chilled Rosé or light Red wine.