Fillet of salmon with spring vegetables
Photo by Elizabeth Clarkson
Fresh spring vegetables are my favourites. The delicacy of the first new potatoes and the crispness of broad beans and fresh peas from my garden far outweigh the juicy abundance of summer vegetables.
- Trim the salmon pieces into neat shapes, then sprinkle with a little sea salt.
- Set aside while you prepare the vegetables.
- Bring a pan of salted water to a boil, add the potatoes and cook until tender – 10-12 minutes – then drain.
- Meanwhile, steam the asparagus, broad beans and peas for 2 minutes.
- To make the sauce, place the stock in a small saucepan and cook until it has reduced by two-thirds.
- Add the cream, bring to a boil, then add the butter and stir well. Remove from the heat.
- Heat a frying pan, then add the oil. Once it is hot, add the salmon pieces, skin-side down, and cover the pan with a lid or foil. Cook gently for about 3 minutes.
- To serve, divide the salmon and vegetables, including the drained potatoes, between 4 heated plates.
- Pour over the sauce and top each piece of salmon with a tangle of watercress.