Warm roast fillet of salmon with ragout of leeks and clams

Method

1. In a large heavy-based saucepan, gently fry the onion, thyme and celery in 100g of butter until softened, around 5 minutes.

2. Add in the white wine, bring to the boil and add the washed clams. Cover and cook for 3 minutes.

3. Pass through a sieve, reserving the cooking liquor. Strain the cooking liquor through a piece of muslin, to remove any sand.

4. Heat the olive oil in a non-stick frying pan. Season the salmon generously on both sides with salt and freshly ground pepper.

5. Place the salmon skin-side down in the hot olive oil, fry until crisp, turn over and remove the pan from the heat. Leave the salmon to rest in the pan to finish the cooking.

6. Heat the remaining butter in a heavy-based saucepan. Add in the leeks and fry very gently until softened, around 3-5 minutes.

7. Add the strained clam liquor and bring to the boil. Add in the crème fraîche, cooked clams, lemon juice and chives.

8. Tip the saucepan to one side and using a hand blender, blend the sauce but be careful not to blend the clams.

9. Skin the fried salmon and flake the salmon fillets slightly, to reveal the flesh inside.

10. Divide the leek and clam sauce among 4 serving dishes, top each portion with a salmon fillet, drizzle with chive oil and serve at once.