Poached salmon with lemon parsley sauce

Method

• Step 1
  Combine onion, bay leaves, peppercorns, salt, wine and 3 cups of cold water in a large, deep frying pan or saucepan. Bring to a simmer over medium heat. Add fish (adding more water to cover fish, if required). Simmer, uncovered, for 5 minutes or until fish is just cooked through. Remove from heat. Cover pan. Set aside.
• Step 2
  Meanwhile, melt butter in a saucepan over medium-low heat. Add flour. Cook, stirring, for 1 minute. Gradually stir in milk. Increase heat to medium. Cook, stirring, for 3 minutes or until sauce thickens and coats the back of a wooden spoon. Remove from heat. Stir in parsley and lemon juice. Season with salt.
• Step 3
  Using a slotted spoon, remove fish to plates. Drizzle with lemon parsley sauce. Season with pepper. Serve with broccolini and potatoes.