Instructions: Nage Juices

1. Firstly prepare the nage juices by adding the water and bring the entire list of ingredients to the boil (except the herbs).

2. When boiling add the herbs and wine.

3. Leave to simmer for 5 minutes and remove from heat.

4. Allow to cool and leave in the refrigerator for a day or so to allow all flavours to infuse fully.

5. Pass through a sieve or muslin before using.

6. Bring approximately 200ml of nage to the boil with the tiny lemon quarters.

Salmon

7. Poach the 4 salmon fillets in the nage juices (reduced now to simmer)

for approximately 1 minute so that they are still a little pink in the middle.

8. Remove the salmon and whisk in the butter and add the chopped tomatoes and coriander leaves. Taste and season.

Samphire

9. Blanch the samphire in boiling (unseasoned) water for 1 minute, remove and quickly fry in a hot frying pan with lemon juice.

10. Serve the samphire in the centre of the plate with the salmon on top and sauce around.

11. Garnish with baby vegetables lightly covered in seasoned boiling water and finished with a little emulsion to glaze and flavour.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.