- Serves: 4
- 1 large carrot or 8 baby carrots
- 1 onion
- 1 large leek
- 1 head fennel
- 4 x 150g salmon fillets (skin on)
- Sea salt
- 200ml white wine
- 1 bunch dill
- 1 star anise
- 10 coriander seeds
- About 250ml cold water
- To Serve
- 4 slices lemon
- Grated lemon zest
- Good-quality olive oil
Peel or trim the vegetables, then slice into 2mm-thick shapes that allow them to be recognizable. Take your time and, where possible, cut through the roots to allow the slices to stay whole. I slice the carrots on an angle and the fennel top to bottom, and I peel the leeks into their natural leaves before slicing.
- Lay the vegetables in a shallow flameproof casserole or other wide pan. Place the salmon fillets skin-side up on top, with space between each one to allow the fish to cook.
- Season the salmon with plenty of sea salt and sprinkle over the wine, dill and spices. Pour in the water so that the fish is three-quarters covered, and place a ‘lid’ of parchment paper on top.
- Place the pan over a medium heat and bring to the boil, then remove from the stove immediately and leave to stand for 10 minutes.
- Lift the salmon out of the pan. Divide the vegetables equally between 4 plates, place the salmon on top and spoon over the cooking juices from the pan. Add a slice of lemon, a sprinkling of lemon zest and a splash of olive oil to each plate, and you have a well-seasoned, nutritious and simple meal ready in 20 minutes.