Salmon fillets with spring vegetables, Blue eye in tomato broth

These fish dishes are perfect for spring.

David Herbert salmon fillets with spring vegetables. Picture: Craig Wall

These fish dishes are perfect for spring. The salmon is cooked at a low temperature, which keeps its colour bright.

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Salmon fillets with spring vegetables

4 salmon fillets, skin removed
Extra-virgin olive oil
Pinch cayenne pepper
2 cups dry white wine
1 cup water
12 baby carrots
1 leek, sliced 6mm thick
16 asparagus stems, trimmed
110g unsalted butter, in chunks
½ cup frozen peas, blanched
1 tablespoon chopped fresh mint, plus extra for garnish

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Allow salmon to come to room temperature and pat dry with paper towel. Preheat oven to 120°C (fan). Line an oven tray with non-stick baking paper. Place fillets on it and brush each with olive oil. Season with salt, pepper and cayenne. Bake salmon until almost opaque throughout, about 15 to 20 minutes. (When cooked at such a low temperature, the salmon looks underdone because the colour is so pink and vivid, but it is fully cooked). Meanwhile, set a large frying pan over medium-high heat, add wine and water and bring to a boil. Add carrots, leek and ½ teaspoon salt. Turn heat down and simmer until carrots are tender. Meanwhile, fill a small saucepan two-thirds full with lightly salted water and bring to a boil; add asparagus and simmer until just tender. Drain, rinse under cold running water and blot dry. When carrots are tender, remove pan from heat. Whisk butter, a chunk at a time, into wine mixture until emulsified. Season. Return pan to heat and add asparagus and peas. Warm just until asparagus and peas are heated through. Stir in mint. Divide vegetables and sauce among 4 plates. Place a fillet on top and garnish with mint. Serves 4

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Blue eye in tomato broth

400ml fish stock
2 tomatoes, deseeded, chopped
1 clove garlic, crushed
2 teaspoons chopped basil
2 teaspoons chopped oregano
350g blue eye, cut in 5cm chunks
½ cup frozen peas

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Put stock, tomatoes, garlic and herbs into a wide, shallow saucepan and bring to a simmer. Let it cook for a few minutes, then season. Add fish to pan and simmer very gently for 4 minutes. Add peas and cook for another 3 minutes or so. Check fish is cooked. Divide between two large bowls. Check seasoning; drizzle with olive oil. Serves 2