| 1 1/2 tablespoons wholegrain mustard |
whisk |
mix glaze with reserved stock, spoon over salmon, grill gently for 2 minutes |
| 1/2 tablespoon lemon juice |
| 50g runny honey |
| 1 1/2 tablespoons whisky |
| 2 salmon fillets |
combine in large pan, poach gently 8–10 minutes or until fish is nearly cooked through |
keep fish warm in low-temperature oven |
| 75ml whisky |
reserve liquid, discarding spices |
boil 5–8 minutes or until potatoes are soft |
reserve 1 1/2 tablespoons |
| 75ml water |
| 4 black peppercorns |
| 1 1/2 bay leaves |
| 100g green beans |
|
drain vegetables |
| 1 potato |
peeled, diced |
| 1/4 clove garlic |
grated |
|
gently fry |
| 10g butter |
|
| 1/2 onion |
chopped finely |
|
cook |
| 1/2 carrot |