Poached Salmon with Fresh Basil and Olive Butter

Ingredients

• 1.6 salmon cutlets or fillets, approximately 1 kg / 2 lbs total
• 2.1 carrot, coarsely chopped; for court bouillon
• 3.1 onion, coarsely chopped; for court bouillon
• 4.0.5 celery stalk, coarsely chopped; for court bouillon
• 5.1 bay leaf, for court bouillon
• 6.0.5 teaspoon fennel seeds, for court bouillon
• 7.black peppercorns, for court bouillon
• 8.2 teaspoon sea salt, for court bouillon
• 9.425 millilitre white wine, for court bouillon
• 10.425 millilitre water, for court bouillon
• 11.100 gram fresh basil leaves, for fresh basil butter
• 12.8 tablespoon unsalted butter, softened; for fresh basil butter
• 13.1 tablespoon lemon juice, for fresh basil butter
• 14.75 gram niçoise olives, pitted; for olive butter
• 15.1 anchovy fillet, salt-packed; rinsed; for olive butter
• 16.0.5 teaspoon garlic, minced; for olive butter
• 17.4 tablespoon unsalted butter, softened; for olive butter

Method

1. 1.Put all ingredients for the court bouillon in a large saucepan and bring to the boil, reduce the heat, cover and simmer for 15–20 minutes.
2. 2.Strain the court bouillon and taste for salt. It should be salty.
3. 3.Mince the basil and mix with the 8 tablespoons of softened butter by hand. Set aside.
4. 4.Measure off 50ml/2fl oz of the court bouillon. Add the lemon juice and reduce by boiling until a glaze of about 1 tablespoon. This does not take long — watch carefully. Reserve this glaze.
5. 5.Pound the olives with the anchovy and garlic. Work in the 4 tablespoons of butter by hand. Reserve.
6. 6.Poach the salmon in just simmering court bouillon for about 3–4 minutes. It is cooked when it feels firm yet springy when pressed.
7. 7.Meanwhile whisk the basil butter into the reserved glaze over a low heat for about 2 minutes, until it forms an emulsion.
8. 8.Drain the salmon. Spread the basil butter in the centre of 6 warmed plates. Place a salmon fillet on each plate and spread 2 teaspoons of the olive butter over each piece of fish.

Notes

• You can double the basil butter if you feel there is insufficient to go round.