Fillet of Salmon with a Pancetta, Pea & Baby Gem Stew

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.