Ingredients

The following ingredients have 4 Servings
  • 4 x 175-200g/6-8oz pieces thick salmon fillet , skinned
  • 50g butter ,melted
  • 140g curly kale , shredded
  • steamed waxy new potatoes , to serve
  • 600ml fish stock
  • 4 tbsp double cream
  • 4 tbsp dry white vermouth
  • 85g chilled unsalted butter , cut into small pieces
  • 1 tsp fresh thyme leaf

Instruction

  • Preheat the grill to high. Make the sauce: pour the stock, cream and vermouth. Put into a medium-sized saucepan and boil rapidly until reduced by three-quarters. Turn off heat and keep warm.
  • Brush the salmon on all sides with half the melted butter and season. Place on a lightly buttered baking tray and grill for 8 minutes until just cooked through.
  • While the salmon is cooking, bring a large pan of salted water to the boil, add the kale and cook for 3-4 minutes. Remove, drain well and return to the pan, then add the remaining melted butter and toss. Cover pan to keep warm.
  • Bring the sauce to a simmer, then whisk in the chilled butter one piece at a time. Stir in the thyme and season to taste.
  • To serve, divide the kale between 4 warmed plates and top each with a piece of salmon. Spoon some of the sauce over the fish and the rest around the kale. Serve with steamed new potatoes and any remaining sauce in a small jug.