Man Food With Mark Hix

Wild salmon is a real treat and rivers in the British Isles are seeing more and more of them. If you can’t find wild salmon there are some good farmed fish on the market, but bear in mind they probably won’t be able to match the flavour.

Grilled fillet of salmon with crushed peas and tarragon

Ingredients
4 portions of salmon, weighing about 160-180g each
Vegetable or corn oil for brushing
150g shelled weight of fresh peas
2tsp caster sugar
Salt and freshly ground black pepper
A couple of good knobs of butter
2 shallots, peeled, halved and finely chopped
120ml double cream
? tbsp chopped tarragon leaves

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Method
Cook the peas in boiling salted water with the sugar for about 10 minutes or until tender, then drain. Melt the butter in a pan and gently cook the shallots on a low heat for a few minutes. Meanwhile, roughly chop the peas either by hand or briefly in a food processor then add to the shallots with the cream and tarragon. Season and simmer to a thick-ish consistency. Meanwhile, heat a ribbed griddle pan and lightly oil it. Season the salmon and cook for 2-3 minutes on each side, being sure to keep the fillets nice and pink. Spoon the peas onto warm serving plates and lay the salmon on top.