• 4 x 175 g/6 oz salmon steaks

• 6 tablespoons dry white vermouth

• 4 tablespoons dry white wine

• pinch of dried mixed herbs

• 50 g/2 oz butter

• 2 teaspoons finely chopped shallots

• 1 fennel bulb, thinly sliced

• 3 small leeks, thinly sliced

• 6 tablespoons double cream

• 1/2 teaspoon French mustard

• salt and pepper

• fennel tops, to garnish

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Method:

1. Place the salmon steaks in a large saucepan or flameproof casserole, pour over the vermouth and wine and add the herbs.

2. Bring to the boil over a low heat, cover and simmer very gently for 3-4 minutes. Using a slotted spoon, transfer the salmon to a warmed serving plate, cover with foil and keep hot.

3. Rub the cooking liquid through a strainer and set aside. Melt the butter in a frying pan or preheated wok, add the shallots, fennel and leeks and stir-fry for 4-5 minutes without browning.

4. Add the reserved cooking liquid, increase the heat and boil rapidly until it has reduced by just under half.

5. Stir in the cream and mustard and season to taste with salt and pepper. Spoon the sauce over the salmon and serve immediately, garnished with fennel tops.