1 eschalots, halved – one half thinly sliced, the other finely chopped
220 g pack salmon fillets, skinned
1 tbsp chopped dill, plus 2 sprigs
1½ tbsp white wine vinegar
250 g chat potatoes, sliced
140 g trimmed green beans, halved
1 tbsp extra virgin olive oil
1 tsp wholegrain mustard
½ cup watercress, finely chopped
- Heat oven to 200C/180C fan. Take a square of foil and arrange the sliced shallots in the centre. Put the fish fillets on top, add 2 sprigs of dill and ½ tbsp of the vinegar. Close the foil, sealing it to make a parcel, and place on a baking tray. Put in the oven for 12 mins.
- Steam the potatoes for 6 mins. Add the beans and cook for 5 mins more. Put the remaining vinegar in a bowl with the oil, mustard, watercress, and most of the chopped dill and shallot, and mix well. Add the warm beans and potatoes, and gently toss together. Serve with the cooked fish, pouring over the juice from the parcel, and scatter over the remaining dill.