1 bunch purple sprouting broccoli or Tenderstem broccoli
dash olive oil
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.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.