INGREDIENTS

INSTRUCTIONS

1 Cut the onion in half, then finely chop one half and slice the remainder.
2 For the Court Bouillon: Place the sliced onion in a small saute pan with
half of the wine. Strip the tarragon stalks, keep the leaves and add the
stalks to the pan with 300ml/ 1/2 pint water.
3 Add three black peppercorns and a pinch of salt. Bring to a simmer and
cook for about five minutes to allow the flavours to combine.
4 Place the potatoes in a pan of boiling salted water, cover and simmer for
about 15 minutes or until completely tender.
5 For the Bearnaise Sauce: Place the chopped onion in a small heavy-based
pan with the remaining 150ml/ 1/4 pint wine and 2 tbsp vinegar, and season
generously with freshly ground black pepper.
6 Bring to the boil, reduce the heat and cook gently for about six minutes
until reduced to about one tablespoon.
7 Melt the butter in a small pan, skimming off any froth that rises to the
surface. Carefully pour into a small jug, stopping when you reach the milky
sediment in the bottom of the pan.
8 Cut the salmon into four even-sized pieces and add to the court bouillon,
ensuring that they are completely covered.
9 Simmer gently for five minutes, remove from the heat and leave to rest
for as long as time allows.
10 Heat a wok. Blanch the broccoli in a pan of boiling salted water for
about two minutes, drain and refresh under cold running water.
11 Remove the reduced onion and vinegar mixture from the heat and stir in 2
tbsp cold water. Place in a processor with the egg yolks, whizz for 10
seconds until blended, and pour in the clarified butter in a thin, steady
stream through the feeder tube.
12 When the sauce emulsifies, stop the machine and pour into a jug or gravy
boat.
13 Add 1 tbsp oil and knob of butter to the wok, toss in the mushrooms and
blanched broccoli and stir-fry for 2-3 minutes over a fairly high heat
until tender. Season to taste and toss in the diced tomato.
14 Finely chop the reserved tarragon leaves and stir into the bearnaise
sauce. Season to taste.
15 Drain the potatoes, gently crush with a fork and then gently work in the
cream cheese and chives. Season to taste.
16 Make a quick dressing for the salad, using the remaining tbsp vinegar
and three tbsp oil. Season generously and use to dress the salad leaves.
Arrange some in a small serving bowl.
17 Place a 10cm/4" lightly oiled cooking ring in the centre of a serving
plate, fill with the potato mixture and carefully remove the ring.
18 Arrange the salmon on top and spoon the broccoli saute around the edge
of the plate. Drizzle the sauce around the plate and garnish the salmon
with a couple of whole chives, criss-crossed. Serve at once with the salad.
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