Poached salmon in court bouillon recipe
 Poaching salmon creates a tender texture and retains the salmon's delicate flavour. Served with a miso mayonnaise, pickled cucumber and buttery new potatoes. 1 onion, sliced 1 carrot, peeled and sliced1 bay leaf1 fresh thyme sprig100ml/3½fl oz white wine vinegar6 black peppercorns1 star anise4 sushi-grade salmon fillets (180g/6¼oz each)salt 1 onion, sliced 1 carrot, peeled and sliced 1 bay leaf 1 fresh thyme sprig 100ml/3½fl oz white wine vinegar 6 black peppercorns 1 star anise 4 sushi-grade salmon fillets (180g/6¼oz each) salt 400g/14oz new potatoes, scrubbed50g/1¾oz butterhandful fresh chives, finely choppedsea salt and freshly ground black pepper 400g/14oz new potatoes, scrubbed 50g/1¾oz butter handful fresh chives, finely chopped sea salt and freshly ground black pepper 1 cucumber, thinly sliced 150ml/5fl oz white wine vinegar1 tsp salt 1 tbsp caster sugar1 tbsp finely chopped fresh dill 1 cucumber, thinly sliced 150ml/5fl oz white wine vinegar 1 tsp salt 1 tbsp caster sugar 1 tbsp finely chopped fresh dill 2 free-range egg yolks2 tsp white wine vinegar400ml/14fl oz extra virgin olive oil½ tsp salt1 tsp miso paste 2 free-range egg yolks 2 tsp white wine vinegar 400ml/14fl oz extra virgin olive oil ½ tsp salt 1 tsp miso paste 25ml/¾fl oz white wine vinegar100ml/3½fl oz extra virgin olive oilhandful mixed salad leaves, such as frisée, radicchio, lollo rosso or Little Gempinch salt 25ml/¾fl oz white wine vinegar 100ml/3½fl oz extra virgin olive oil handful mixed salad leaves, such as frisée, radicchio, lollo rosso or Little Gem pinch salt Method To make the court bouillon, place all of the ingredients and 1 litre/1¾ pint water in a large saucepan and simmer for 30 minutes. Season the salmon fillets with salt and place them into the simmering court bouillon. Turn the heat off and cook for 4–6 minutes, or until pink inside and the fish has an internal temperature of 45C when tested with a food thermometer. Remove the salmon from the court bouillon. Meanwhile, to make the potatoes, bring a saucepan of well salted water to the boil and cook the potatoes for 15–20 minutes. Drain the potatoes, set aside and retain the cooking water. Make an emulsion with potato water and the butter by whisking until fully combined. Return the emulsion to the saucepan and reduce until it thickens. Toss the potatoes, chives and emulsion together and season with salt and pepper. To make the pickled cucumber, place all of the ingredients together in a bowl and leave to pickle for 20 minutes. To make the mayonnaise, whisk the egg yolks and vinegar by hand in a bowl with a whisk. Slowly incorporate the oil, making sure every drop is fully incorporated before adding more oil. Once all the oil is added, whisk in the salt and miso. To make the salad, mix the vinegar and olive oil in a bowl and season with salt. Pour the dressing over the salad leaves, and toss to dress. Serve the salmon with the potatoes, miso mayonnaise and dressed salad leaves alongside. To make the court bouillon, place all of the ingredients and 1 litre/1¾ pint water in a large saucepan and simmer for 30 minutes. To make the court bouillon, place all of the ingredients and 1 litre/1¾ pint water in a large saucepan and simmer for 30 minutes. Season the salmon fillets with salt and place them into the simmering court bouillon. Turn the heat off and cook for 4–6 minutes, or until pink inside and the fish has an internal temperature of 45C when tested with a food thermometer. Remove the salmon from the court bouillon. Season the salmon fillets with salt and place them into the simmering court bouillon. Turn the heat off and cook for 4–6 minutes, or until pink inside and the fish has an internal temperature of 45C when tested with a food thermometer. Remove the salmon from the court bouillon. Meanwhile, to make the potatoes, bring a saucepan of well salted water to the boil and cook the potatoes for 15–20 minutes. Drain the potatoes, set aside and retain the cooking water. Make an emulsion with potato water and the butter by whisking until fully combined. Return the emulsion to the saucepan and reduce until it thickens. Toss the potatoes, chives and emulsion together and season with salt and pepper. Meanwhile, to make the potatoes, bring a saucepan of well salted water to the boil and cook the potatoes for 15–20 minutes. Drain the potatoes, set aside and retain the cooking water. Make an emulsion with potato water and the butter by whisking until fully combined. Return the emulsion to the saucepan and reduce until it thickens. Toss the potatoes, chives and emulsion together and season with salt and pepper. To make the pickled cucumber, place all of the ingredients together in a bowl and leave to pickle for 20 minutes. To make the pickled cucumber, place all of the ingredients together in a bowl and leave to pickle for 20 minutes. To make the mayonnaise, whisk the egg yolks and vinegar by hand in a bowl with a whisk. Slowly incorporate the oil, making sure every drop is fully incorporated before adding more oil. Once all the oil is added, whisk in the salt and miso. To make the mayonnaise, whisk the egg yolks and vinegar by hand in a bowl with a whisk. Slowly incorporate the oil, making sure every drop is fully incorporated before adding more oil. Once all the oil is added, whisk in the salt and miso. To make the salad, mix the vinegar and olive oil in a bowl and season with salt. Pour the dressing over the salad leaves, and toss to dress. To make the salad, mix the vinegar and olive oil in a bowl and season with salt. Pour the dressing over the salad leaves, and toss to dress. Serve the salmon with the potatoes, miso mayonnaise and dressed salad leaves alongside. Serve the salmon with the potatoes, miso mayonnaise and dressed salad leaves alongside.