3 lb whole salmon trout or 6 oz salmon fillets
2 tbsp melted butter
1 tsp fennel seeds
juice of 1 lemon
4 heads small pak choi, washed and trimmed
2 oz (65 g or 1/2 stick) butter, cut into cubes
1 packed fresh tarragon, stems discarded
for the ginger bouillon
1 large shallot
1 inch piece of ginger
2 leeks, white part only
1 oz (30 g or quarter stick) butter
7 fl oz (250 ml or one cup / half a US pint) sweet white wine
2 pints chicken stock
for the horseradish potato
1 lb 10 oz potatoes
4 fl oz (8 tablespoons or 100ml or half cup) olive oil
cream or butter, optional
3 tsp bottled horseradish
1. Prepare the ginger bouillon and horseradish potato (see below) in advance.
2. Preheat the grill.
3. Cut the salmon trout into 8 equal pieces.
4. Brush the salmon with the melted butter, sprinkle with fennel seeds and squeeze over a little lemon juice.
5. Grill the fish lightly for two minutes on each side until just cooked.
6. To assemble the dish, reheat the bouillon and place the pak choi in it for approximately 3 minutes to cook.
7. Spoon the horseradish potato (see below) into the middle of 4 high lipped plates or bowls. Place the pak choi on top of the mash and then the salmon trout on top of this.
8. Stir the butter into the ginger bouillon, and when it has melted add the tarragon leaves. Spoon a little into each plate.
to make the ginger bouillon
1. Finely chop the shallot, ginger and white of the leek and sweat in a little butter in a covered pan for 3 - 4 minutes, until soft but not coloured.
2. The green part of the leek is not used and can be saved for stock.
3. Add the sweet wine and chicken stock and simmer gently for approximately 30 minutes to extract all the flavours from the leeks.
4. Sieve and reduce the bouillon to leave about 14 fl oz (500 ml or two cups).
to make horseradish potato
1. Peel and boil the potatoes until cooked, then drain.
2. Mash them, drizzle in the olive oil while beating. Add cream if desired to make it richer.
3. Stir the horseradish into the potato.