Put the shallot, fennel, dill, parsley and lemon zest in a pan large enough ... Meanwhile to make the sauce, strain the salmon poaching liquid through a sieve into a jug or bowl.
The fishing right now is better than it’s been in many years, with speckled trout and largemouth bass crowding into the same areas in numbers that are almost hard to fathom. This week, I had a blast ...