Braised salmon with mushrooms, herbs and white wine

Ingredients:

• 2 tablespoons olive oil
• 2 x 150g/5oz salmon fillets
• 1 x head of fennel, thinly sliced
• 150g/5oz sliced white mushrooms
• 1 white of leek, sliced
• 250ml/8floz vegetable stock
• 250ml/8floz white wine
• 100ml/4floz Madeira (optional)
• 75g/3oz unsalted butter
• salt
• 15g/ ½ oz tarragon leaves, blanched
• 15g/ ½ oz chervil
• 15g/ ½ oz roughly cut parsley

Preparation Time:

15 min

Cooking Time:

20 min

Method:

1.Heat non-stick pan with olive oil.

2.Seal salmon on both sides, remove from pan and set aside.

3.Add fennel, mushrooms and leeks to pan, and fry for 4 – 5 minutes until softened, but without browning.

4.Pour stock and wine into pan and boil until reduced in quantity by one third.

5 Add Madeira (if using).

6.Mix in butter and re-boil and place in a Pyrex dish.

7.Pre-heat oven to 180ºC, 350ºF, Gas Mark 4.

8.Season salmon and place on top of vegetable mix and sprinkle with herbs.

9.Cover with tin foil and bake in oven for 10 minutes. Serve from dish. Serves 2

Accompany with creamy mashed potato or poached new potatoes cooked in their skins