Poached salmon with parsley sauce and leeks recipe
 James Martin serves up poached salmon with a classic English parsley sauce and sautéed leeks 500ml/18 fl oz full fat milk1 onion, halved and studded with 2 cloves1 bay leaf½ tsp black peppercorns4 x 175g/6oz salmon fillet, skin on50g/1¾oz butter25g/1oz plain flour50ml/2 fl oz double cream4 tbsp flat leaf parsley, finely chopped3 lemons1 leek, finely dicedSalt and pepper 500ml/18 fl oz full fat milk 1 onion, halved and studded with 2 cloves 1 bay leaf ½ tsp black peppercorns 4 x 175g/6oz salmon fillet, skin on 50g/1¾oz butter 25g/1oz plain flour 50ml/2 fl oz double cream 4 tbsp flat leaf parsley, finely chopped 3 lemons 1 leek, finely diced Salt and pepper Method In a saucepan over a medium heat, bring the milk, studded onion, bay leaf and peppercorns to a simmer.Add the salmon to the pan, and bring back up to a simmer and poach the salmon for 10 minutes.Remove the salmon from the milk and set aside, and strain the milk into a bowl.In a separate saucepan melt half the butter over a medium heat, then stir in the flour and cook for a few minutes until light golden-brown.Whisk in the reserved milk and bring to a simmer, whisking all the time until the sauce has thickened.Whisk in the double cream and parsley.Taste and adjust the seasoning with salt, black pepper and lemon juice.Heat a frying pan until medium hot add the last of the butter and the leeks and sweat for 4-5 minutes until just softened.Season with salt and black pepper. To serve, spoon the diced leeks into the centre of the plate. Top with a piece of poached salmon then spoon the parsley sauce over. Halve the remaining lemons and wrap in clean muslin, then tie with a piece of string and serve alongside. In a saucepan over a medium heat, bring the milk, studded onion, bay leaf and peppercorns to a simmer. In a saucepan over a medium heat, bring the milk, studded onion, bay leaf and peppercorns to a simmer. Add the salmon to the pan, and bring back up to a simmer and poach the salmon for 10 minutes. Add the salmon to the pan, and bring back up to a simmer and poach the salmon for 10 minutes. Remove the salmon from the milk and set aside, and strain the milk into a bowl. Remove the salmon from the milk and set aside, and strain the milk into a bowl. In a separate saucepan melt half the butter over a medium heat, then stir in the flour and cook for a few minutes until light golden-brown. In a separate saucepan melt half the butter over a medium heat, then stir in the flour and cook for a few minutes until light golden-brown. Whisk in the reserved milk and bring to a simmer, whisking all the time until the sauce has thickened. Whisk in the reserved milk and bring to a simmer, whisking all the time until the sauce has thickened. Whisk in the double cream and parsley. Whisk in the double cream and parsley. Taste and adjust the seasoning with salt, black pepper and lemon juice. Taste and adjust the seasoning with salt, black pepper and lemon juice. Heat a frying pan until medium hot add the last of the butter and the leeks and sweat for 4-5 minutes until just softened. Heat a frying pan until medium hot add the last of the butter and the leeks and sweat for 4-5 minutes until just softened. Season with salt and black pepper. Season with salt and black pepper. To serve, spoon the diced leeks into the centre of the plate. Top with a piece of poached salmon then spoon the parsley sauce over. Halve the remaining lemons and wrap in clean muslin, then tie with a piece of string and serve alongside. To serve, spoon the diced leeks into the centre of the plate. Top with a piece of poached salmon then spoon the parsley sauce over. Halve the remaining lemons and wrap in clean muslin, then tie with a piece of string and serve alongside.