Salmon and witch, cucumber, beans and herbs. I love the combination of different colours and textures of fish and I am afraid I am retro enough to love cream sauces! This is a real summer treat with crunchy cucumber and broad beans from the garden and chanterelles from the hills. A very seasonal dish.
About 600g mixed fish - salmon, witch, sole etc - skinned and cut into slices across the grain.
100g Chanterelles trimmed and sliced
1 chilli seeded and chopped finely
1/3rd cucumber cut into three 4cm barrels and then quartered lengthwise, remove the seeds and cut in half lengthwise - you will have cucumber batons!
100g broad beans
3 tblsp dry vermouth
100 mls double cream
1 tblsp chopped fennel, or whatever herb you have fresh to hand – dill, parsley, basil, marjoram.
You can also add potatoes to make an all in one fricassee, but above all take care not to overcook the fish, remember it will cook a bit more when you return it to the dish
Recipe by Christopher Trotter
Food photography by Caroline Trotter