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Serves 4
Ingredients.
■ 4 x 1in slices of salmon
■ 1 tbsp mixed crushed black and green peppercorns
■ Salt and pepper
■ 500ml (17fl oz) fish stock
■ 1 pinch saffron
■ 12 small maris piper potatoes
■ 1 bulb of fennel, very finely sliced
■ 20g (3⁄4oz) finely sliced ginger
■ 1 hot chilli
■ 100g (31⁄2oz) sugarsnap peas
■ Juice of 1 lime
Method.
Start by sprinkling the salmon with peppercorns and some salt and put to one side. In a saucepan, heat the stock and add the saffron. Cook the potatoes until they are just done and then remove them. Place the fennel, ginger and chilli in to the saucepan and cook for five minutes, then add the sugarsnaps and cook for two more. Grill the salmon for a few minutes. Add the potatoes back in, squeeze in the lime and season to taste. Ladle the broth and potatoes into four bowls, pop a piece of salmon on each and perhaps give the fish a final squeeze of lime juice.
