600–800 g salmon (ask for descaled and boneless salmon) 2 heads of bok choy 200 g butter salt and pepper

Directions

Portion the salmon into suitably sized steaks. Cut slits in the skin at 1 cm intervals. Season with salt and pepper. Heat a frying pan with a little oil and sear the salmon with the skin-side down until the skin is crispy. Place the salmon in an oven-proof dish with the skin-side up to keep it crisp. Clean and cut the bok choy. Pour 400 ml of water into a pan and bring it to the boil. Cut the butter into small cubes and whisk them into the water. Season with salt and pepper. Turn the heat off. Add the bok choy to the pan and leave for 4 minutes.

This is a good cooking method for most vegetables, e.g. carrots, asparagus, sweet corn, etc. It gives the vegetables a fuller and smoother taste than can be obtained by boiling.

Pickled ginger goes very well with this dish.