Saumon de l’Adour Etuvé aux Légumes

• 4 salmon steaks, 200 g/7 oz each, skinned
• 100

Cook all the vegetables separately, one variety at a time, in a pan of salted water, using the same water each time. Take care not to overcook them; they should be tender but still crisp.

As each vegetable is cooked, put it in a flameproof casserole large enough to hold all the salmon steaks without touching. When all the vegetables are ready, lay the salmon steaks on top, season with s