- 1 carrot, chopped
- 2 celery stalks, chopped
- 1 onion, sliced
- 1 small fennel bulb, sliced
- 2 flat-leaf parsley stalks, bruised, plus 2 tbs chopped leaves
- 400ml white wine
- Pared zest of 1 lemon
- 1 tsp whole black peppercorns
- 1kg piece skinless salmon fillet
- 1kg chat potatoes, peeled
- 20g unsalted butter
Watercress mayonnaise (makes 350g)
- 3 egg yolks
- 1 tbs Dijon mustard
- 1/2 tsp lemon zest, plus 1 tbs lemon juice
- 1 cup (250ml) extra virgin olive oil
- 2 cups (50g) picked watercress leaves, finely chopped, plus sprigs to serve
- Place carrot, celery, onion, fennel, parsley stalks, wine, lemon zest and peppercorns in a large saucepan or stockpot and cover with 3L water. Simmer over medium heat for 25 minutes. Line a sieve with muslin or a clean tea-towel, strain stock in a deep, wide pan, discarding solids.
- Return stock to medium-low heat and bring to a gentle simmer. Add the salmon and poach for 10 minutes. Remove from heat, cover and leave the salmon to cool completely in the liquid to finish cooking.
- Meanwhile, for the mayonnaise, place the egg yolks, mustard and lemon zest and juice in a food processor and whiz to combine. With the motor running, add oil in a slow steady stream until thickened.
- Add the chopped watercress and 2 tablespoons warm water, then whiz to combine. Season, then chill until needed.
- Place the potatoes in a large saucepan of cold, salted water. Bring to the boil over medium-high heat. Cook for 10 minutes or until tender. Drain, toss with parsley leaves and butter. Allow to cool slightly.
- Carefully remove the salmon from the poaching liquid. Break the salmon into large pieces and arrange on a serving platter with the potatoes and lightly dressed watercress sprigs. Drizzle with the watercress mayonnaise, season with sea salt and freshly ground black pepper and serve.