Seared salmon with sauce messine and broccoli recipe
 Sauce messine is a lovely herby creamy traditional French sauce that goes wonderfully with fish. You could use either salmon or sea trout for this recipe. 2 x 250g/9oz fillets salmon, skin-on100g/3½oz salted butter 1–2 banana shallots, finely chopped1 tbsp finely chopped fresh dill1 tbsp finely chopped fresh tarragon1 tbsp finely chopped fresh chives1 tbsp finely chopped fresh parsley1 tbsp finely chopped fresh chervil2 tsp Dijon mustard 200ml/7fl oz double cream2 large free-range egg yolkspinch cayenne pepper1 lemon, juice only1 bunch purple sprouting broccoli or Tenderstem broccolidash olive oil 2 x 250g/9oz fillets salmon, skin-on 100g/3½oz salted butter 1–2 banana shallots, finely chopped 1 tbsp finely chopped fresh dill 1 tbsp finely chopped fresh tarragon 1 tbsp finely chopped fresh chives 1 tbsp finely chopped fresh parsley 1 tbsp finely chopped fresh chervil 2 tsp Dijon mustard 200ml/7fl oz double cream 2 large free-range egg yolks pinch cayenne pepper 1 lemon, juice only 1 bunch purple sprouting broccoli or Tenderstem broccoli dash olive oil Method Preheat the oven to 220C/200C F/Gas 7.Cut the fish fillets into squares so that it will cook evenly – the trimmings can be set aside for another recipe, such as salmon rillettes.Heat the butter in a saucepan over a low heat and gently cook the shallots until softened. Whisk in the herbs, mustard, cream, egg yolks and cayenne pepper and gently simmer until it thickens into a sauce resembling a savoury custard. Pour in the lemon juice and keep warm.Meanwhile, steam the broccoli for about 5 minutes, then keep warm.Heat the oil in an ovenproof frying pan, and fry the salmon. skin-side down, for 2–3 minutes, then transfer to the preheated oven for around 3–5 minutes, or until cooked to your liking. Serve the fish with the sauce and steamed broccoli. Preheat the oven to 220C/200C F/Gas 7. Preheat the oven to 220C/200C F/Gas 7. Cut the fish fillets into squares so that it will cook evenly – the trimmings can be set aside for another recipe, such as salmon rillettes. Cut the fish fillets into squares so that it will cook evenly – the trimmings can be set aside for another recipe, such as salmon rillettes. Heat the butter in a saucepan over a low heat and gently cook the shallots until softened. Whisk in the herbs, mustard, cream, egg yolks and cayenne pepper and gently simmer until it thickens into a sauce resembling a savoury custard. Pour in the lemon juice and keep warm. Heat the butter in a saucepan over a low heat and gently cook the shallots until softened. Whisk in the herbs, mustard, cream, egg yolks and cayenne pepper and gently simmer until it thickens into a sauce resembling a savoury custard. Pour in the lemon juice and keep warm. Meanwhile, steam the broccoli for about 5 minutes, then keep warm. Meanwhile, steam the broccoli for about 5 minutes, then keep warm. Heat the oil in an ovenproof frying pan, and fry the salmon. skin-side down, for 2–3 minutes, then transfer to the preheated oven for around 3–5 minutes, or until cooked to your liking. Heat the oil in an ovenproof frying pan, and fry the salmon. skin-side down, for 2–3 minutes, then transfer to the preheated oven for around 3–5 minutes, or until cooked to your liking. Serve the fish with the sauce and steamed broccoli. Serve the fish with the sauce and steamed broccoli.