Olive oil poached salmon supreme
Gently heat the olive oil at 57C using a thermometer. Season the salmon with salt and pepper and gently poach in the oil for 2 hours.
In a pan melt the butter, add the onion and cook for 2 minutes. Add the diced potato and wet with the white wine, cook for 3–4 minutes.
Add the cuttlefish ink and a little water and cook until puree like. Pass in a blender and season to taste.
Place the onion and butter in a pan and cook on medium heat. Add the garlic and peas, cook for further 2 minutes and season with tarragon and salt. Crush gently with a potato masher and serve.