This is a really nice, light summer dish
500g salmon fillet
90 ml white wine
175 ml water
1 tablespoon freshly chopped dill
4 spring onions, finely chopped
1 celery heart, fined chopped
75g mushrooms, sliced
142 ml carton double cream
2 teaspoon Dijon mustard
2 teaspoons cornflour, slaked with a little cold water
Salt and freshly ground black pepper, to taste
Fresh parsley to garnish the finished dish
Place the salmon fillet in a saucepan with the wine, water and dill. Bring to the boil and simmer for 12 minutes, or so until cooked to your taste.
Remove the salmon from the pan, place in a serving dish and keep warm. Reserve the fish liquor.
In a separate pan, melt the butter. Add the spring onions, garlic, celery and mushrooms and cook for 4-5 minutes – until cooked but not coloured. Add the reserved fish liquor, cream, mustard, cornflour and seasoning. Bring to the boil and then take off the heat immediately.
Pour the sauce over the salmon fillet and garnish with the parsley. Serve with new potatoes and seasonal vegetables.