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.