Seared Salmon with Shrimp Broth

Season the salmon with salt and pepper. Heat vegetable oil in an ovenproof skillet on medium-high heat.

Sear salmon on one side until golden brown and turn over.

Place in preheated oven for 3 to 4 minutes or until desired doneness. Remove from oven and keep warm.

In a large saucepot on medium heat, heat vegetables. Add shrimp and cook until a bright pink colour. Add onion, carrot, leek, tomato, garlic, ginger and lemongrass and cook.

Deglaze with white wine. Add fish fume and allow it to simmer for ten minutes. Strain and transfer to a clean saucepot. Add lemon juice and adjust seasoning. Keep warm.

In sauté pan, cook spinach in a little butter and season with salt and pepper.

As with any stock, the most important aspect is to make sure the bones are well rinsed with extremely cold water to ensure there is no blood remaining on the bones. Rinse the bones until the water is clear.

If the smell of the bones is a bit off, do not use them. The bones need to be as fresh as the fish. Under slow-running cold water, rinse the bones, pat dry and cut them up.

Heat the oil in a large stockpot over medium heat. Add the onion, fennel, leek, peppercorns, salt, parsley and bay leaf. Turn the heat to medium-low and cook the vegetables until they are quite soft (approximately four minutes).

Add the bones and cook for about 10 to 12 minutes, stirring occasionally. Add the wine and the water and bring to a boil for ten minutes only, skimming when the foam rises to the top. Remove from the heat and let mixture rest for ten minutes.

Strain the fish fumé through a fine-mesh sieve and press the solids to extract as much flavour as possible. This will keep in your fridge for up to three days, or freeze for up to two months.

Place a small amount of spinach in the middle of a bowl. Place salmon on top and spoon sauce over fish.

Finish with a little coarse salt on top of the salmon.