Salmon Fillet with Creamed Cabbage

Cut the centre part of the salmon into two 5 to 6 inch/15 cm long pieces. Put the skin side down on a chopping board and use a pairing knife to remove the skin. Carefully remove the spine and ribs without breaking the pieces.

Cut each piece lengthwise and trim. Use some tweezers or your fingers to remove any remaining bones from the fillets  Picture  . Paint the fillets with a little oil, and season with salt, pepper and lemon juice.

Scrape the carrots and then cut into matchstick size pieces. Steam for three or four minutes until not quite tender. Make the creamed cabbage  Recipe   but stirring in the carrots rather than the mushrooms and lardons.

Boil the new potatoes and when ready, drain and serve with butter and chopped chives.

Meanwhile make the Hollandaise Sauce  Recipe  . Put some foil on a grill pan, lightly oil and grill the salmon fillets for three or four minutes per side.

Arrange some cabbage on serving plates, put a salmon fillet on top and dress with a little Hollandaise Sauce. Serve with the herbed new potatoes  Zoom  .