Make a basic chicken stock (chicken wings or necks, onion, carrot, chili, pepper, cloves and cardamon) and allow to simmer for a few hours – or use some you have in the fridge!

Strain well then reheat the stock and gently poach the salmon with some sliced fennel.

When it was almost done, remove the salmon and fennel and take the stock off the heat.

Add very finely chopped cauliflower to the stock. When the cauliflower is cooked, add a tablespoon of lemon juice and then blend.

Finally, the assembly. Soup first, then salmon, fennel next, crispy skin (which is cooked separately in fat/oil) and a garnish of fennel leaves. Season to taste. Scrummy.