Star anise & Noilly Pratt poached salmon, crispy saffron skin, seared leeks & orange hollandaise sauce


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Star anise & Noilly Pratt poached salmon, crispy saffron skin, seared leeks & orange hollandaise sauce

Using Noilly Pratt (a type of white vermouth produced in France to the same recipe since 1850) in fish cookery adds a finishing touch to most sauces or, as I've done in this case, incorporated into a poaching liquid. Rick Stein once said that the smell of Noilly Pratt is the quintessential smell of a fish restaurant (not to me in person, I must clarify), adding:

"I've done lots of experiments with white wines for fish sauces and I've come to the conclusion that Noilly Prat is the best."

Once I had poached the salmon, I used the fish stock liquid to cook the potatoes to further strengthen their flavour - and reused the fish stock to make a soup for the following day.

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