Wild River Lune salmon

Glazed with potato scales, served with pan seared king scallops, fresh minted pea puree and potted shrimp stew.

Ingredients

• 1 salmon fillet (8oz) - skinned and pin boned
• 1 medium potato
• 3 king scallops
• 250g fresh garden peas
• 3 sprigs of mint
• Potted shrimps
• 1 knob of butter
• 1 small onion
• 50ml white wine
• 2 sprigs of dill weed
• 1 clove of garlic
• 2oz plain flour
• Olive oil
• 50 ml double cream
• 3 asparagus spears (optional)

Method

1. Peel and slice the potato as thinly as possible, place in a pan and cook until slightly soft but still firm and then chill. When cold cut small, round discs and place to one side.
2. Roll the salmon fillet in flour, add a little oil to a hot pan and seal the salmon fillet until slightly golden in colour.
3. Remove from the pan and place on a baking tray. Overlap the potato discs on one side of the salmon fillet so it looks like fish scales. Brush with butter and place under the grill for a few minutes until cooked.
4. Meanwhile, de-glaze the pan with the white wine and add the chopped onion and garlic and the potted shrimps. Let this reduce by half, then add the cream and season with salt and pepper. Add a little chopped dill before serving.
5. Bring the peas to the boil in a pan of salted water. When soft, drain, add butter and mint, blend together and taste. Season with salt and pepper.
6. Add a little oil to a hot pan and fry the scallops until golden. Allow to rest so that the centre of each scallop has time to catch up with the outside.
7. Place the pea puree on a plate, place the salmon on top with the three scallops around the plate. As an added option add a couple of asparagus spears to enhance the dish.
8. Serve with the potted shrimp stew.