Poached salmon fillet / hollondaise / canarian new potatoes / griddled asparagus

Image courtesy of splashfoods.co.uk

*part of the Sizzling Staffordshire menu series*

This version of the classic dish brings to the table a healthy balance of protein and nutrients whilst appealing to the luxuriated palate. It also brings in an influence from the outskirts of Europe, with the influence of canarian potatoes, whilst retaining the elements of the traditional classic.

Salmon is one of my favourite fishes as it is incredibly versatile, full of flavour and exceedingly good for you. In recent years I've also noticed its becoming cheaper and cheaper, which not only presents an advantage from a consumer perspective, but it also gives me faith in the fact that supplies of freshwater fish are becoming responsibly renewable.

You will need (serves 2):

2 fillets of salmon, skin on (size dependent on preference).
12 spears of asparagus, (trimmed if large)
8 moderate salad potatoes (jersey are ideal)
1 batch of 2 egg hollondaise (leftovers can be saved and chilled)
1 batch pink fish poaching liquor
1 and 1/2 tbsp Sea salt


The doing bit:

For the potatoes

Add the sea salt to 750ml of water. Add the potatoes and bring to the boil then simmer until cooked. Strain potatoes then add to large frying pan with the asparagus and a small amount of oil. Serve when asparagus is cooked.

For the salmon:

Bring poaching liqour to the boil in a poaching pan, then add the salmon until cooked (salmon should be firm but springy to the touch). Remove from the liqour then serve on top of the bed of asparagus with the canarian potatoes and the hollondaise.