Name: Pavel Dumitru’s Creamy Pan-Fried Salmon with Jersey Royals & Little Gem
Ingredients: 320 g Fresh/Frozen Peas; 250 g New Potatoes, Jersey Royals halved if large; 4 Skin on Salmon Fillets roughly 160g each; 60 g Butter; 3 tbsp olive oil; 80 g Back Bacon cut into strips; 1 Banana Shallot finely diced; 120 ml vegetable stock; 240 ml double cream; 4 tbsp Chopped Parsley; Salt & Pepper to taste

Pavel Dimitru is the talented Head Chef of Fisher’s Hotel, and this month in our Meet The Chef editorial, he shares his delicious Pan Fried Salmon recipe. It is simple, it is delicious, and it certainly gives you the fine dining feel at home!

Ingredients

320 g Fresh/Frozen Peas
250 g New Potatoes, Jersey Royals (halved if large)
4 Skin on Salmon Fillets (roughly 160g each)
60 g Butter
3 tbsp olive oil
80 g Back Bacon (cut into strips)
1 Banana Shallot (finely diced)
120 ml vegetable stock
240 ml double cream
4 tbsp Chopped Parsley
Salt & Pepper to taste

Instructions

Blanch the peas in boiling water for 1 minute and then refresh in iced-water. Drain and leave to one side.
Bring a large pan of water to the boil, add the potatoes and cook until tender, about 15 minutes. Drain and set aside. Once the potatoes are cool enough to handle, peel off the skins.
Season the salmon with salt and pepper. In a frying pan over a medium heat, melt the butter and olive oil together and pan-fry the fish skin-side down for 8–10 minutes until golden brown, then turn over and cook for a further minute. Remove from the pan.
Fry the bacon and diced shallot in the same pan for 2 minutes, before adding the vegetable stock, double cream, potatoes, peas; bring to the boil. Add the parsley and season to taste. Add the Little Gem wedges and simmer for a further 3 minutes.
To serve place two Little Gem wedges in each bowl or plate, spoon over some creamy vegetables and bacon and then place a salmon fillet on top. Finish with keta salmon caviar or a fried oyster.