Poached wild whole salmon with asparagus and hollandaise sauce recipe by James Martin

James Martin cooks a poached wild whole salmon with asparagus and hollandaise sauce on James Martin’s Food Map of Britain.

To make his dish, James takes a Gloucestershire and feasts his eyes on the rolling beauty of the Cotswolds where he celebrates the wonders of wild River Severn salmon and serves up his tasty poached wild salmon supper.

James says about his recipe: “Feeding a crowd doesn’t have to be complicated or take lots of time. This poached salmon recipe is really simple and elegant – no compromise required.”