salmon & dill souprating:
250ml double cream
2 tbsp olive oil
1 medium onion, finely diced
570l fresh vegetable stock
200ml dry white wine
450g potatoes, peeled (which I think is probably best for this) and cut into 1cm dice
salt and pepper
300g fresh salmon (tail fillet), skinned and cut into 3.5cm chunks
1 1/2 tbsp dill, chopped
allow cream to come up to room temperature.
meanwhile cook onion gently in oil in covered pan for 5 mins. Add stock, wine, potato and seasoning. Bring to boil and simmer for 15 mins without a lid, until tender but not too soft.
add cubed salmon, bring back to the boil, add dill and remove from heat. Leave to stand for a couple of minutes - the hot stock will continue to cook the salmon.
add cream, heat through gently without boiling, serve immediately.