Poached Salmon Fillets with Asparagus and Warm Olive Sauce Recipe | Food Network UK

Ingredients

• 2 x 200g fillet portions of salmon with the skin on
• 12 asparagus spears, woody ends trimmed
• 500ml water
• 250ml white wine
• 1 large onion, cut into quarters
• 2 carrots
• 1 small bulb of fennel, roughly chopped
• 3 bay leaves
• ½ tsp white peppercorns
• Salt to season
• 150g of pitted Kalamata olives roughly chopped
• 3 cloves garlic crushed
• 4 anchovy fillets finely chopped
• 2 tbsp of chopped cornichons
• 100ml olive oil
• 100ml double cream
• 1 tbsp chopped parsley
• 1 tbsp chopped dill
• 1 tbsp chopped tarragon
• ½ tbsp chopped mint
• Juice and zest of 1 lemon