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Salmon and wild garlic

James Martin
James Martin's recipe for salmon fillets served in a rich, garlic-flavoured sauce with spring onion mash makes a stunning dish

Salmon and wild garlic

Method

1. Boil the potatoes in a saucepan of lightly salted water for about 12 minutes until just tender. Drain well and return to the pan to dry off a little over the lingering heat.

2. Meanwhile, place the milk in a saucepan and heat until on the point of boiling. Using a fork, mash the potatoes, gradually working in as much hot milk as you need until you have a smooth puree.

3. Meanwhile, heat 20g of butter in a frying pan. Add the spring onions and fry, stirring now and then, for 1-2 minutes. Beat the spring onions into the potato, season well and keep warm.

4. Heat the remaining butter with the olive oil in a large frying pan.

5. Season the salmon with sea salt and freshly ground pepper. Add to the pan and fry for about 2 minutes on each side, or longer for thicker-cut fillets, until just firm.

6. Remove the salmon from the pan and keep warm. Add the Noilly Prat and allow to bubble for 1-2 minutes, then add the cream and crushed garlic and cook for about 2 minutes until reduced by about a third.

7. Season the cream sauce with salt and freshly ground pepper, then add the shredded wild garlic leaves or spinach and cook for a few seconds until wilted.

8. To serve, spoon the mashed potato mixture onto the centre of four warmed serving plates. Place a fish fillet on top and spoon over the wild garlic sauce.

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Serves: 4

Prep: 25 min
Cook: 25 min

Ingredients

Main:

500g large new potatoes, scrubbed to remove skin
freshly ground salt and black pepper
100ml Milk
40g Butter
4-6 Spring onions, chopped
1 tbsp Olive oil
4 salmon fillets, about 125g each, skinned
5 tbsp Noilly Pratt vermouth
200ml single cream
2 garlic cloves, crushed
small handful of wild garlic leaves or baby spinach leaves, roughly shredded
deep-fried enoki mushrooms, to serve