Risotto, poached salmon

A rich, creamy risotto topped with a salmon fillet cooked sous vide. Farmed salmon is quite cheap these days, but it is cheaper still to by a side (half a salmon) or a whole fish and portion it yourself. My freezer is well-stocked with fillets vacuum packed and ready for the water bath. The salad in the background is from one of Riverford Organic's salad packs. These always provide a really tasty selection of salad greens - some bitter and pungent, others hot and mustardy. The flavour is fantastic, and it's impossible to go back to regular lettuce after discovering these. I really ought to find out what it is I'm eating. Here's a close-up:

Can you identify any of those leaves?

Salmon fillet, hollandaise sauce

Salmon fillet cooked sous vide (30 minutes at 48℃) and served with hollandaise sauce. Unfortunately I let the hollandaise  get too cold so it started to split when it hit the hot plate - mostly a cosmetic problem, as it tasted fantastic.

There's a bit of a back-story here too: I split the sauce completely first time round, but managed to rescue it by starting with a fresh egg yolk and whisking in the split sauce. While I was rescuing the sauce, I let the broccoli overcook slightly (you can tell from the colour). The salmon took no harm with an extra 5 minutes in the water bath. Meat is very forgiving when cooked sous vide, and can be held for an hour or more; with fish you have about 10 minutes leeway, giving you just enough time to rescue a split sauce.

It's great to see the start of the English purple sprouting broccoli season, and the carrots from Riverford are still very tasty. The new potatoes are from France, a variety called exquisa, and are delicious simply steamed. I didn't put any butter on the vegetables here: the hollandaise is almost 70% butter, after all, and is perfect for dipping your potatoes.