This light, healthy salmon fillet recipe from Tom Aikens is best served on a summer's evening with a glass of dry white wine - you should have some left over after using some to poach the salmon. The brilliance of this fish recipe is the poaching liquid, which contains Pernod, white wine and sprigs of lemon thyme and dill.
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Hard boil the 4 eggs first, these will be used in the salad
Season the salmon with the salt and pepper. Place the lemon peel, lemon juice, thyme sprigs, dill sprigs, lemon thyme sprigs, lemon slices, star anise and shallots in a pan along with the white wine, Pernod and fish stock. Bring to a simmer and cook for 5 minutes before adding the seasoned salmon
4 organic salmon fillets
1 lemon skin
4 sprigs of thyme
8 sprigs of dill
3 sprigs of lemon thyme
4 star anise
150ml of white wine
100ml of Pernod
400ml of fish stock
8 black peppercorns
1 pinch of coarse sea salt
Poach the salmon for 3-4 minutes, then turn the fillets over and cook for 3-4 minutes longer. Remove the fillets from the poaching stock and place them on a warm plate. Cover with foil to keep them warm while you make the salad
For the salad, simply place the watercress in a bowl and add the olive oil, shallots, lemon juice and seasoning
2 bunches of watercress
100ml of olive oil
To serve, put some watercress salad in individual bowls, garnish with a hard boiled egg in each bowl. Slice the salmon up into small pieces and add to the salad
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