Salmon in a White Wine & Dill Sauce with Linguini

Place the first five ingredients in a saucepan and boil to reduce to about 3 tablespoons. Remove the dill stems and bay leaf and discard. Add in the stock, boil to reduce by half, then pour in the cream and reduce again by about a quarter. Season, add a squeeze of lemon juice and the chopped dill. This white wine sauce can be made in advance and refrigerated.

Remove the skin and any small bones from the salmon. Dry with kitchen paper. Cut the fish into large bite-sized cubes. Heat the olive oil in a non-stick frying pan and when hot, add the salmon. Season with salt, sear for a couple of minutes and then deglaze the pan with the Noilly Prat. Boil for 30 seconds before pouring in the white wine sauce. Turn the pieces over in the sauce and simmer gently for a few minutes.

Meanwhile, bring a large saucepan of water to the boil. For 4 litres of water, add 1 1/2 tablespoons of salt. Cook the pasta until al dente. Drain, keeping back some of the pasta water. Return the pasta to the pot, add a good knob of butter and a generous dash of pasta water. Pour about half of the sauce from the pan into the pasta and simmer for a minute or so.

Scoop the pasta onto each plate and spoon over the remaining sauce along with the chunks of salmon. Sprinkle with some extra chopped dill and serve immediately.

NOTE: Monkfish works very well as an alternative to salmon. Scallops may also be caramelised in the pan and served alongside.