Poached Salmon with Herb Butter

Delicious way of cooking whole salmon or other fish - and so easy if you are entertaining. Can be eaten hot or cold too...

1. 1

   Lay the salmon in a fish kettle large enough to accommodate, then cover with water.

2. 2

   Slice the lemon and add to the fish kettle, together with a bunch of parsley.

3. 3

   Place the fish kettle on the hob (over 2 rings if necessary) and slowly bring to the boil - this can take quite a long time depending on the size of your fish and fish kettle!

4. 4

   As soon as the water boils turn the heat off.

5. 5

   Allow the fish to cool in the water for up to an hour, leaving the lid on the fish kettle.

6. 6

   Remove the fish from the kettle using the rack handles, and lay the fish on a large plate.

7. 7

   If you prefer, remove the skin, head, tail and present on a platter surrounded by watercress or other greenery.

8. 8

   To make the herb butter, finely chop the dill and any parsley you have left and mix into softened butter.

9. 9

   Smooth into a ramekin or small dish and serve with the fish.

10. 10

    You can also heat the butter and pour over the fish if you are serving the fish hot.