Melt the butter in a shallow pan, large enough to take the four escalopes at once, and gently fry the sliced onion, leek and carrot for 1-2 minutes. Add the bouillon and poach the fish for about 3 minutes - the escalopes must not be overcooked.
Place the fish on dinner plates and garnish each one with the sliced vegetables and moisten with 2 teaspoons of bouillon. Season well and squeeze over the lemon juice. Coat the salmon with hollandaise sauce and decorate with a pastry shape and a frond of fennel. Boiled new potatoes should be served separately.
© 1985 Keith Floyd estate. All rights reserved.