Poached salmon fillets with blender bearnaise

Place salmon fillets, skin side down in a deep frying pan. Add wine and enough cold water to just cover salmon. Add lemon and bay leaves to pan. Bring liquid to just below simmering point and cook at this temperature for 10 minutes. Turn off heat and leave fish submerged in liquid while preparing sauce.

Melt butter and transfer it to a small heatproof jug. Blend vinegar and yolks together until well combined. With motor running, add hot butter in a slow, steady stream. Mixture should emulsify. Transfer mixture to a small bowl and stir through tarragon, chives and dill. Season to taste.

Divide fish and beans between four serving plates and drizzle with sauce. Serve immediately.