Salmon Fillet Etuvée with Vermouth & Fresh Bay Leaves

Etuvée means ‘cooked in its own juices’. This is usually done in a pan partially covered by the lid, but this recipe uses large plastic roasting bags to seal in the flavours, with vermouth and a little fish stock to provide moisture. The cooking juices are reduced then finished with some butter to bind and develop the flavour. Good accompaniments include steamed potatoes or Spinach and Pear Purée.