Serves 2

Prep: 10 min

Cook: 10 min

200g frozen petits pois

3 tbsp thick cream

3 tsp mint sauce

2 organic salmon fillets

Squeeze of lemon juice

1 tbsp wine vinegar

Generous pinch sugar

3 tbsp sunflower

or groundnut oil

Jersey Royals to serve

Boil the kettle. Cook the petits pois in salted, boiling water from the kettle until tender. Drain and reserve 2 tbsp cooking water. Whiz the peas with the cooking water, thick cream and 1 tsp mint sauce until smooth. Taste and adjust the seasoning with lemon juice. Cover to keep warm.

Heat a heavy frying pan and, when nicely hot, lay out the fish fillets, skin side (skin removed) down. Leave for 2 minutes until you see the oil from the fish bubbling underneath and the lighter colour creeping up the fillet. Flip to cook the other side for 2 more minutes. Turn off the heat, flip back the fish to reveal the crusty surface and leave in the pan until required.

Meanwhile, make the vinaigrette. Place 2 tsp mint sauce in a bowl, add the vinegar and sugar, stirring to dissolve the sugar. Whisk in the oil to make a thick, creamy vinaigrette. To serve, spoon the hot pea purée in the middle of two warmed plates, lay the fillet, crusty side up, over the purée and dribble the vinaigrette over and around the purée.

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