Honeyed fillet of salmon, spring onion & nutmeg mash, cockle chowder

Ingredients

■ 4 fillets of salmon ■ 50g honey

For the mash potato

■ 4 large baking potatoes Celeriac pate with Caerphilly cheese, pear gel, puff pastry and hazelnut pate

For the Nougat

In a saucepan, put almonds and pistachios on the heat, add the sugar and stir until the nuts are coated with sugar. Leave to cool.

Over a pan of simmering water, warm up and whisk the egg yolk until fluffy. Leave to the side.

Start whisking the egg whites, and when firm, bring the honey up to the boil and slowly add to the egg whites while whisking vigorously.

When all the honey is incorporated, keep whisking until cool.

Gently mix the egg whites and egg yolks together, add the nuts and pour into preferred molds, freezing for a