James Martin serves up poached salmon with a classic English parsley sauce and sautéed leeks
In a saucepan over a medium heat, bring the milk, studded onion, bay leaf and peppercorns to a simmer.
Add the salmon to the pan, and bring back up to a simmer and poach the salmon for 10 minutes.
Remove the salmon from the milk and set aside, and strain the milk into a bowl.
In a separate saucepan melt half the butter over a medium heat, then stir in the flour and cook for a few minutes until light golden-brown.
Whisk in the reserved milk and bring to a simmer, whisking all the time until the sauce has thickened.
Whisk in the double cream and parsley.
Taste and adjust the seasoning with salt, black pepper and lemon juice.
Heat a frying pan until medium hot add the last of the butter and the leeks and sweat for 4-5 minutes until just softened.
Season with salt and black pepper.
To serve, spoon the diced leeks into the centre of the plate. Top with a piece of poached salmon then spoon the parsley sauce over. Halve the remaining lemons and wrap in clean muslin, then tie with a piece of string and serve alongside.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
James Martin presents with help from chefs Vivek Singh and Stephen Terry.