Salmon and Samphire Coulis

• 4 escalopes of salmon weighing 175 g/6 oz each
• salt<

To prepare samphire coulis, gently cook the leek and potato in a little butter until soft but not coloured. Add the chicken stock and bring to the boil, then simmer until the potato is cooked. Add the samphire. Leave for 1 minute only to keep the colour. Liquidize the ingredients and pass through a f