Poached salmon with spring salad & sorrel mayonnaise - BM | Independently Minded Contract Caterer

Ingredients

• 300g fresh sorrel
• 300ml neutral oil (rapeseed or light olive)
• Pinch of sea salt
• Optional: A few spinach leaves for extra vibrant colour
• 2 egg yolks (room temperature)
• 1 tsp white wine vinegar
• 200–250ml cooled green oil (from above)
• Pinch of salt
• 2 salmon fillets (150–180g each), premium centre cut
• 500ml fish or vegetable stock
• 2 cloves garlic, crushed
• ½ tsp fennel seeds
• A few sprigs of thyme
• 2 whole cloves (optional)
• 80g tender stem broccoli
• 60g green beans, trimmed
• 60g asparagus tips
• 30g samphire
• ½ head of chicory, leaves separated
• ½ small bunch of watercress, picked
• Small handful of flat-leaf parsley, chopped
• Small handful of chives, chopped
• Zest and juice of ½ lemon
• Extra virgin olive oil
• Sea salt & black pepper
• 2 medium eggs