Ingredients

Steps

• Simmer milk, studded onion, bay leaf, and peppercorns in a saucepan.
• Poach salmon in the milk for 10 minutes.
• Remove salmon and strain the milk into a bowl.
• Melt half the butter and cook flour until golden-brown.
• Whisk in reserved milk until sauce thickens.
• Whisk in double cream and parsley.
• Season sauce with salt, black pepper, and lemon juice.
• Sauté leeks in remaining butter for 5 minutes.
• Season leeks with salt and black pepper.
• Serve salmon over leeks, top with sauce, and garnish with muslin-wrapped lemon halves.