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
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.
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.
© 1989 Ian McAndrew. All rights reserved.