Genovese salad with bream

Method

1. For the Genovese salad: place the wild garlic leaves into a food processor and blend to a rough puree. Add the pecorino, lemon juice and blend again, then season, to taste, with salt and freshly ground black pepper. Add enough oil to bring the mixture to a pesto consistency, then blend again until smooth.

2. Blanch the broad beans, peas, mangetout and French beans in a pan of boiling water for 3-4 minutes. Drain and refresh in cold water, then mix together with the pesto in a bowl.

3. For the pesto: score the skin of the fish fillets and season with salt and freshly ground black pepper. Heat the olive oil in a frying pan and fry the fish skin-side down first for 3-4 minutes, then turn over and add the cinnamon stick and flaked almonds to the pan. Cook for a further 2-3 minutes, or until the fish is cooked through and the almonds are golden-brown. Add a squeeze of lemon juice to the pan and keep warm.

4. To serve, spoon the Genovese salad onto two serving plates and top each pile of salad with a bream fillet. Garnish with the tarragon and flaked almonds.