Fillet of Salmon with a Pancetta, Pea & Baby Gem Stew
You will need:
2 large fillets of salmon
50g lardons of dry cured pancetta
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
splash of olive oil
squeeze of lemon
Step 1 : Prepare the Pancetta
Heat a sauté pan over medium heat and add a splash of olive oil.
Once the oil is hot, add the pancetta lardons and fry until they start to turn crispy.
Add the garlic and fry for 20 seconds, making sure not to let it burn.
Step 2 : Prepare the Pea and Baby Gem Sauce
Add the lettuce and sauté for 1 minute.
Add the blanched peas and chicken stock, then season to taste.
Reduce the mixture by half, then add the double cream and reduce by a third again.
Mix in the parsley and lemon juice, then remove the pan from the heat and keep it warm.
Step 3 : Prepare the Salmon
Heat another frying pan over medium heat and add a splash of olive oil.
Once the oil is hot, season the fish fillets and place them in the pan, skin side down.
Cook the fillets until the skin becomes crispy, about 2-4 minutes, then flip them over and cook for 1 more minute.
Flip the fillets back onto the skin side and cook for an additional minute, then remove the pan from the heat.
Step 4 : To serve
Reheat the pea mixture in the sauté pan and divide it into two warm shallow bowls.
Place a fish fillet on top of the pea mixture in each bowl.
Drizzle with good olive oil and serve.