Jack Stein served up tasty poached salmon in court bouillon with miso and olive oil mayonnaise, pickled cucumber, buttery new potatoes and salad on Saturday Kitchen.

The ingredients for the court bouillon are: 1 onion, sliced, 1 carrot, peeled and sliced, 1 bay leaf, 1 fresh thyme sprig, 100ml white wine vinegar, 6 whole black peppercorns, 1 star anise, 4 salmon fillets (180g each) and salt.

For the new potatoes: 400g new potatoes, scrubbed, 50g butter, handful snipped fresh chives, sea salt and freshly ground black pepper.

For the pickled cucumber: 1 cucumber, thinly sliced, 150ml white wine vinegar, 1 tsp salt, 1 tbsp caster sugar and 1 tbsp chopped fresh dill.

For the olive oil mayo: 2 free-range egg yolks, 2 tsp white wine vinegar, 400ml extra virgin olive oil, ½ tsp salt and 1 tsp miso paste.

For the salad: 25ml white wine vinegar, 100ml extra virgin olive oil, handful mixed salad leaves, such as frisée, radicchio, lollo rosso or Little Gem and pinch salt.

See recipes by Jack in his book titled: Jack Stein’s World on a Plate: Local produce, world flavours, exciting food available from Amazon now.