1 Course Recipe

Parboil potatoes

Place the baby potatoes in a saucepan and cover with cold water and a pinch of salt. Bring to a simmer and cook until just tender when pierced with a knife, about 10 minutes. Drain thoroughly and let steam-dry in the colander for 2 minutes.

Crisp the potatoes

Heat 1 tbs olive oil in a large non-stick or cast-iron skillet over medium-high heat. Add the drained potatoes whole or halved (depending on size) cut-side down. Season with 0.5 tsp sea salt and 1 tsp thyme. Press lightly and let cook undisturbed until golden and crisp on the cut side, about 6–8 minutes. Toss or turn to crisp other sides for another 2–3 minutes. Keep warm on a tray while you cook the salmon.

Cook peas

Bring a small pot of water to a boil, add the frozen peas and cook until bright green and tender, 2–3 minutes. Drain, reserving a few tablespoons of the cooking water if needed.

Blend purée

Transfer the hot peas to a blender or use an immersion blender. Add 60 ml hot stock, 1 tbs butter, 6 mint leaves, 0.5 tsp salt and 0.25 tsp black pepper. Blend until very smooth, adding a tablespoon of reserved cooking water or more stock if the purée is too thick. Taste and adjust seasoning.

Keep warm

Warm gently over very low heat if needed, stirring occasionally. The purée should be bright, silky and spreadable for plating.

Prepare salmon

Pat the salmon fillets dry with paper towel. Season both sides with 1 tsp salt and 0.5 tsp black pepper, pressing seasoning into the flesh.

Sear salmon

Heat 2 tbs olive oil in a large skillet over medium-high heat until shimmering. Place salmon fillets skin-side down in the pan. Press gently with a spatula for 10 seconds to ensure full skin contact, then cook undisturbed until the skin is crisp and the fish is cooked about two-thirds of the way up the sides, about 4–5 minutes depending on thickness.

Finish in pan

Flip the fillets and cook the flesh side for 1–2 minutes more for medium doneness (cook longer if you prefer well done). Remove the salmon to a warm plate and keep warm.

Make lemon-herb butter

Reduce the heat to low and add 50 g unsalted butter to the same skillet. Once the butter melts, add 1 minced garlic clove and sauté briefly until fragrant (30 seconds). Stir in 2 tbs lemon juice, 1 tsp lemon zest, 2 tbs chopped parsley and 1 tbs capers (if using). Spoon the butter sauce over the salmon fillets.

On each plate, spread a spoonful of warm pea purée (about half of the purée per two plates), creating a small bed for the salmon.

Arrange the crispy potatoes alongside the purée. Place a salmon fillet on top of or beside the purée and spoon additional lemon-herb butter over the fish and a little around the plate for shine.

Garnish with 20 g microgreens and a lemon wedge. Serve immediately while hot and crisp.