Recipes by Nick Nairn
Great produce is the cornerstone of my food philosophy and I find the freshness and quality of their fish outstanding.
More About Nick Nairn
Nick Nairn’s Fillet of Salmon with a Pancetta, Pea & Baby Gem Stew
An easy-to-make salmon dish for any day of the week
Prep Time
00:10:00
Cook Time
00:20:00
Cooking Method
Sauteing
Recipe Category
Fish
Recipe Cuisine
Modern Scottish
Recipe Ingredient
Salmon
Servings
2
Total Time
00:30:00
You will need:
- 2 large fillets of salmon Buy Now
- 50g lardons of dry cured pancetta Buy Now
- 75g fresh peas, blanched and chilled
- 2 small baby gem lettuce, chopped roughly
- 2 chopped cloves of garlic
- 100ml light chicken stock
- 40ml double cream
- small handful of flat parsley chopped
- salt and pepper Buy Now
- splash of olive oil
- squeeze of lemon
Method
Gently warm a sauté pan and add a splash of olive oil. When warm, add the pancetta lardons and fry until just starting to turn crispy, then add the garlic and fry for 20 seconds, taking care not to let it burn. Next, add the lettuce and sauté for 1 minute.
Add the blanched peas and chicken stock and season. Reduce by half and add the double cream and reduce by a third again. Finally, add the parsley and lemon juice, mix in and remove from the heat. Keep warm.
Place a frying pan on the heat to get hot, and add a splash of olive oil, allowing to get hot again. Season the fish and place the fillets of bream into the pan, skin side down. Cook, resisting the urge to touch and poke around with it, until the skin becomes crispy (2-4 minutes). Turn fillets over for 1 minute and flip back on to the skin side for more minute, add lemon and remove from heat.
Warm up the pea mixture and divide into two warm shallow bowls and place a salmon fillet on top. Finish with a drizzle of good olive oil and serve.