• 4 pavés of salmon – about 150g each
• 150ml of rapeseed oil
• 50ml of white wine vinegar
• 85g of ketchup
• 100g of shallots – finely chopped
• 15g of chervil – finely chopped
• 10g of tarragon – finely chopped
• 5g of chives – finely chopped
• 2 tomatoes – peeled and diced
• 5 drops of Tabasco
• 1tsp of Worcestershire sauce

Season the salmon with salt and freshly ground pepper. Drizzle with olive oil and massage in. Heat the barbecue. Once red-hot, put the salmon on the barbecue, skin-side down. Give it about three minutes and then turn over. Cook for a further two to three minutes. Be careful not to turn it too soon, or it may stick; make sure you don’t overcook it or the fish will become dry. For the dressing, mix all the remaining ingredients and season well. Serve the salmon on a pile of the fennel salad and a good dollop of the dressing.

Fennel salad

• 2 bulbs of fennel
• 1 lemon
• Extra virgin olive oil

Trim the base and ends of the fennel bulbs, discarding the outer leaves if necessary. Pick and chop the herby ends if you have them. Halve the bulbs and finely slice on a mandolin if you have one, otherwise as finely as you can. Place in a bowl and season with salt, pepper and the lemon juice. Mix in a good glug of olive oil and chopped herby ends, allow to stand for a few minutes before serving.