Cold Salmon with Sorrel and Pear Sauce

• 1 kg - 1.25 kg (2½-2¾ lb) centre cut of salmon
• milk

Season the salmon with salt and pepper and set it in a saucepan large enough for it to sit comfortably in. Cover with cold milk. Add a bay leaf and bring slowly to the boil. Allow the milk to give a few strong bubbles, cover and remove the pan from the heat. Leave the fish in the covered pan until the liquid has cooled to lukewarm. Drain the salmon and cool. Save the cooking liquid for soup.