Fillet of Scottish Salmon on a Bed of Spring Vegetables


Preparation info

  • Difficulty


  • Serves


Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About


  • 4 x 175 g/6 oz fillets of salmon
  • 85 g/3 oz each mangetout, carrots, turnips, courgettes, calabrese, French beans, cauliflower
  • 20 spring onions
  • 1 tbsp oil
  • 50 g/2 oz butter
  • Salt and freshly ground white pepper
  • 50 ml/2 fl oz Noilly Prat
  • 300-450 ml/½-¾ pint fish stock
  • Juice of 1 lemon


Prepare the vegetables as attractively as possible: turn the courgettes into small barrels, pick the calabrese and cauliflower into small florets, choose small carrots and turnips and peel to preserve their original shapes. Trim the spring onions, leaving 1 cm/½ inch of green stalk. Blanch the vegetables separately and lightly. Refresh in iced water, then drain.

Season the salmon fillets, heat the oil in a pan with half of the butter and gently cook the fish 3-4 minutes each side; be careful not to overbrown. Remove the salmon from the pan and keep warm. Tip off the excess fat from the pan and add the remaining butter. Toss the vegetables in this and then season. Add the Noilly Prat, fish stock and lemon juice, bring to the boil and reduce the liquor slightly.

To Serve

Strain the vegetables from the liquor and arrange attractively on the plates. Place the salmon in the middle and pour a little of the liquor over the vegetables and fish.