(Serves 4)

12oz new pototoes, well scrubbed and halved.

8oz broccoli florets.

1 glass dry white wine.

1 bay leaf.

1lb fresh salmon, skinned and cubed.

7oz fromage frais.

3 tblspns single cream.

1 tblspn fresh tarragon, chopped.

salt and freshly ground black pepper.

Garnish: lemon wedges and fresh tarragon.

Place the potatoes in a large pan of boiling water, cover and leave to simmer.

After 10 mins, add the broccoli and continue to cook for a further 10 mins or until the vegetables are tender.

Meanwhile, pour the wine into a shallow pan, add the bay leaf, salt and pepper and fish.

Gently poach the fish for 4-5 mins until cooked.

Using a slotted spoon, transfer the fish to a serving dish, cover and keep warm.

Bring the fish juices to the boil and then boil rapidly for about 5 mins to reduce the liquid by half.

Leave to cool slightly.

Drain the vegetables and add to the serving dish with the salmon.

Gradually add the fromage frais, single cream and tarragon to the fish juices and then heat gently for 2-3 mins.

Season to taste, then pour over the salmon and vegetables and serve immediately.

Garnish with lemon wedges and fresh tarragon if required.