Crispy salmon with pea purée recipe

1. Score the salmon skin lightly, four or five times diagonally, taking care not to cut into the flesh. Brush the skin with oil and season.

2. Heat the butter and oil in a large pan over a medium to high heat. Add the salmon, skin side down, in one layer. Cook for 6-7min until the skin is crispy. Cover with a lid for 2-3min to ensure the top of the fish is cooked through if necessary, or carefully turn over and cook flesh-side down for 1-2min.

3. Meanwhile, bring a large pan of salted water to the boil. Add the peas and mint stalks and cook for 3min. Drain, reserving a cup of the water. Discard the mint stalks. 4. Return the peas to the pan and, using a hand-held blender, blitz with the watercress and mint leaves to a coarse purée . Add the crème fraîche and a little of the reserved pea water if necessary to loosen the mixture.

5. Divide the pea purée between four plates and top with the salmon, skin side up. Drizzle with olive oil, garnish with pea shoots and serve with seasonal vegetables.

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