Ingredients

• 500ml/18 fl oz full fat milk
• 1 onion
• halved and studded with 2 cloves
• 1 bay leaf
• ½ tsp black peppercorns
• 4 x 175g/6oz salmon fillet
• skin on
• 50g/1¾oz butter
• 25g/1oz plain flour
• 50ml/2 fl oz double cream
• 4 tbsp flat leaf parsley
• finely chopped
• 3 lemons
• 1 leek
• finely diced
• Salt and pepper

Directions

• In a saucepan over a medium heat
• bring the milk
• studded onion
• bay leaf and peppercorns to a simmer.
• Add the salmon to the pan
• and bring back up to a simmer and poach the salmon for 10 minutes.
• Remove the salmon from the milk and set aside
• and strain the milk into a bowl.
• In a separate saucepan melt half the butter over a medium heat
• then stir in the flour and cook for a few minutes until light golden-brown.
• Whisk in the reserved milk and bring to a simmer
• whisking all the time until the sauce has thickened.
• Whisk in the double cream and parsley.
• Taste and adjust the seasoning with salt
• black pepper and lemon juice.
• Heat a frying pan until medium hot add the last of the butter and the leeks and sweat for 4-5 minutes until just softened.
• Season with salt and black pepper.
• To serve
• spoon the diced leeks into the centre of the plate. Top with a piece of poached salmon then spoon the parsley sauce over. Halve the remaining lemons and wrap in clean muslin
• then tie with a piece of string and serve alongside.