Crispy salmon with pea purée

If you’re using fresh peas, you may need to cook them for longer depending on their freshness.

Serves: 4

Preparation time: 10 minutes Cooking time: about 10 minutes

4 x 150g salmon fillets, skin on

1tbsp sunflower oil, plus extra for brushing 30g unsalted butter

400g fresh or frozen peas

1tbsp freshly chopped mint, stalks removed and reserved

60g watercress

3tbsp crème fraîche

Extra-virgin olive oil, for drizzling

Pea shoots, to garnish (optional) 1 Score the salmon skin lightly four or five times diagonally, taking care not to cut into the flesh. Brush the skin with oil and season.

2 Heat butter and oil over a medium-to-high heat. Add the salmon, skin side down, in one layer. Cook for 6-7min until the skin is crispy. Cover with a lid for 2-3min to ensure the top of the fish is cooked through, if necessary, or turn and cook flesh-side down for 1-2min.

3 Meanwhile, bring a large pan of salted water to the boil. Add the peas and mint stalks and cook for 3min. Drain, reserving a cup of the water. Discard the mint stalks.

4 Return the peas to the pan and, using a handheld blender, blitz with the watercress and mint leaves to a coarse purée. Add the crème fraîche and a little pea water to loosen.

5 Divide the purée between four plates and top with the fish. Drizzle with olive oil, garnish with pea shoots and serve with seasonal veg.