4 x 175-200g/6-8oz pieces thick wild salmon fillet , skinned

50g organic butter ,melted

140g curly kale , shredded

steamed waxy new potatoes , to serve


600ml fish stock

4 tbsp double cream

4 tbsp Noilly Prat (dry white vermouth )

85g chilled unsalted organic butter , cut into small pieces

1 tsp fresh thyme leaves



Preheat the grill to high. Make the sauce: pour the stock, cream and Noilly.

Put into a medium-sized saucepan and boil rapidly until reduced by three-quarters.

Turn off heat and keep warm.

Brush the salmon on all sides with half the melted butter and season.

Place on a lightly buttered baking tray and grill for 8 minutes until just cooked through.

While the salmon is cooking, bring a large pan of salted water to the boil, add the kale and cook for 3-4 minutes.

Remove, drain well and return to the pan, then add the remaining melted butter and toss. Cover pan to keep warm.

Bring the sauce to a simmer, then whisk in the chilled butter one piece at a time. Stir in the thyme and season to taste.

To serve, divide the kale between 4 warmed plates and top each with a piece of salmon.

Spoon some of the sauce over the fish and the rest around the kale. Serve with steamed new potatoes and any remaining sauce in a small jug.