Sunny Spain meets the British summer in this bold tasting, colourful main course from the incomparable Adam Gray. Ideally you would use organic salmon (or sea trout) for this salmon fillet recipe, along with flaky-skinned Jersey royals and fresh English peas, all at their peak in June and July. However, frozen peas do make a fine substitute, and there are several well-flavoured varieties of new potato readily available in supermarkets these days
Method
1.
Put the new potatoes in a large saucepan, cover with cold water and bring to the boil. Reduce the heat a little and cook gently until tender, then drain and set aside until almost ready to serve
Cooking potatoes
Use potatoes of similar size so that they cook evenly in the same time
2.
Bring a saucepan of salted water to the boil. Add the peas and blanch for 30 seconds, then drain and refresh in cold water. Set aside to drain thoroughly
3.
Dip the salmon fillets skin-side down in the seasoned flour and shake off any excess. Take half the butter and, using a pastry brush, brush a thin layer over the floured skin side of each fillet. Set aside
4.
Put the cream in a heavy saucepan and bring to the boil. Simmer until it has reduced by half then remove from the heat
5.
Put a non-stick frying pan over a medium heat and add a little rapeseed oil. Season the salmon fillets on the flesh side with salt and ground white pepper
6.
Lay the salmon fillets skin-side down in the pan and press gently with a fish spatula or the back of your hand to keep the salmon flat. Cook for about 5 minutes
7.
Meanwhile, cut the chorizo into 5mm slices and add to the reduced cream with the peas. Mix over a low heat
8.
Turn the salmon over and continue cooking for a further 4-5 minutes on a medium-low heat
9.
Get a saucepan of hot water ready to reheat the cooked potatoes. Put them into the hot water for 2 minutes then drain in a colander. Return the potatoes to the saucepan and crush with a fork
10.
Slice the Baby Gem leaves into 1cm strips and pick over the pea shoots. Stir both into the cream sauce then remove from the heat. Taste and adjust the seasoning as necessary
11.
As the salmon finishes cooking, add the remaining butter and turn the heat up slightly so the butter stars to foam. Spoon the melted butter over the fish, then remove the salmon to some kitchen paper to drain
12.
Place a spoonful of crushed new potatoes in the middle of each serving bowl and place the fish on top. Spoon the pea, chorizo and cream sauce around the salmon and drizzle with a little rapeseed oil to finish
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