Ingredients
For the salmon:
150g/5oz salmon fillet, cut into 3
2 tsp butter
For the fricassee:
1 tbsp olive oil
¼ potato, peeled and chopped
110g/4oz shitake mushrooms, chopped
1 red onion, sliced
¼ head of broccoli, chopped
salt and freshly ground black pepper
2 tsp plain flour
vegetable stock
2 tbsp white wine
85ml/3fl oz cream

Method
1. Preheat 2 medium frying pans.
2. Heat the olive oil in one of the frying pans before adding the potato and sautéing for 3 minutes.
3. Add the mushrooms, onion and broccoli and sauté for a further 3 minutes. Season well.
4. Melt the butter in the second frying pan. Add the salmon pieces, skin side down. Fry for 3 minutes, before turning and frying for a further minute.
5. Sprinkle the flour into the pan with the vegetables. Add just enough vegetable stock to bind the flour and vegetables.
6. Pour in the wine and stir well to loosen the fricassee.
7. Pour in the cream. Stir well and simmer for 2 minutes.
8. Remove the salmon from the frying pan.
9. Remove the fricassee from the heat.
10. Spoon the fricassee on to a plate. Top with the salmon pieces and serve.