Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 4 (880g) Tasmanian salmon fillets

  3. 1 1/2 cups (375ml) white wine

  4. 1 lemon, sliced into rounds

  5. 3 fresh or dried bay leaves

  6. 120g butter

  7. 1 tbs white wine vinegar

  8. 2 egg yolks

  9. 1 tbs chopped fresh tarragon

  10. 1 tbs chopped fresh chives

  11. 1 tbs chopped fresh dill

  12. Sea salt and freshly ground black pepper, to taste

  13. Steamed butter beans, to serve

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

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


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