Poached Atlantic salmon with chervil cream

Method

1. Take each whole salmon cutlet and cut into halves around the bone so you have 4 cutlets – leave the skin on. Skewer the tail so that the cutlet is an even shape.
2. Bring the stock (or replacement which is called a court bouillon) to the boil, reduce to a simmer and add the salmon. You may have to do this in two batches if your pan is not large enough. Cook for 1–2 minutes. Keep the salmon warm but don’t cook any more as it should be served rare to medium.
3. Make the sauce by bringing the cream and Sparkling wine to the boil – reduce to a simmer and swirl in the butter. Stir in the lemon juice and chervil slowly.
4. Serve the salmon with steamed/boiled baby potatoes, green beans and with the sauce over the salmon.