While the benefits of salmon to health are widely trumpeted, it is the fish's strengths in the kitchen that excite me most. It's a particularly firm fish that can hold its own on almost any plate, and while baking or grilling are excellent methods of cooking salmon, this week's recipe sees it poached in a liquor of vermouth, white wine and fish stock.
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A poacher's goal
Cookery: poached fillet of salmon with fresh herb linguine and oysters.
