2 Salmon fillet
500g new potatoes
60ml Little Biddy Gin - Classic
Handful Coriander leaves
200g butter (fridge cold and diced into 1cm cubes)
1 fennel bulb
200g brussels sprouts (the tender baby sprouts)
1 brown onion
40ml white wine
Boil the potatoes in salted water until just cooked. Halfway through pop the brussels sprouts in to par cook. Drain and set aside.
For the beurre blanc, chop onion and add to a pot with three strips of lemon peel. Pour in the Little Biddy Gin and put pot on to heat.
Bring to a boil and add cream.
Add diced butter to pot; take it off the heat and whisk in the butter until melted and has emulsified into the gin and cream mixture.
Strain into a heatproof bowl and set aside until serving.
To prepare the poaching liquid, choose a pot big enough to hold the salmon with enough room to cover it with water. Bring some water to a simmer, add in the sliced fennel and leek, Little Biddy Gin, 3-4 slices of lemon and carefully slide in the salmon. Let this gently poach for 8-10 minutes.
While the salmon poaches: In a pan on med-high heat, toss the potatoes and sprouts with some olive oil to brown and crisp. Salt to taste. Once they are looking golden, spoon in 2Tbsp of the beurre blanc and take off the heat. Tear in the coriander leaves.
Assemble a pile of potatoes and spouts on a plate, lay the salmon on top and spoon on the beurre blanc sauce generously. Season with flaky sea salt and serve.
Chef: Tim Hodges
Photography: Haley Hodges