1 fennel bulb, trimmed and slicedÌý
4 garlic cloves, left wholeÌý
1 lemon, sliced
lemon juice, to taste
400g/14oz small new potatoes, peeled
1 tbsp chopped fresh curly parsley
2 banana shallots, chopped
1 tbsp chopped fresh tarragon
bunch watercress, to serve
1 tbsp Dijon mustardÌý
2 bay leaves
3–4 bay leavesÌý
4 tbsp olive oil
200ml/7fl oz olive oilÌý
2 tbsp olive oil
1 tbsp sea saltÌý
200ml/7fl oz fish stockÌý
30g/1oz unsalted butterÌý
100ml/3½fl oz double creamÌý
1 free-range egg yolkÌý
1 whole salmonÌý
50ml/2fl oz dry vermouth
100ml/3½fl oz white wineÌý