About the Recipe
Garlic leaf pesto is popular for a reason. It is incredibly delicious and easy to make. Although it’s wonderful on pasta, we also love it on freshly boiled Jersey Royal potatoes, which just happen to be in season at the same time. Add delicious Salmon and you are on to a winner.
Ingredients
2 x 250g portions of Salmon
300g Jersey Royal potatoes, scrubbed clean
6 Spring Onions
30g Unsalted Butter, to cook the Salmon
20g Unsalted Butter, cubed for the Potatoes
50g Toasted Pine Nuts
40g Wild Garlic
5 Tbsp Rapeseed Oil
25g Parmesan Cheese, grated
16 spears of British Asparagus
4 Medium Cos Lettuce leaves
15g Mint
Preparation
Cook the Jersey Royals until just tender in salted water
Remove from the heat, add the mint to the water and allow to cool for 10 minutes
Drain the Potatoes, reserving some of the cooking water
Crush the Potatoes with a fork
Add the butter and enough of the cooking water to create a wonderful rich mix
Finely chop the spring onions and add to the mix
Reserve and keep warm.
Toast the pine nuts in an oven preheated to 150 degrees C, until golden
Set aside to cool
Blend with the Garlic Leaf, Parmesan and Rapeseed Oil – to a coarse textured pesto
Season with salt and pepper.
Season the Salmon and fry gently in butter until just coloured
Turn the fillets over and cook gently for a further minute or two
Allow to rest for 2 minutes.
Trim the Asparagus and blanch in well salted water until just tender
Add the Cos Lettuce Leaves for the last 20 seconds
Drain.
Spoon the crushed Jersey Royals onto the centre of the plate and flatten out slightly
Top with the Asparagus and then the fish
Add some Pesto to the fish cooking juices and stir to create a sauce
Spoon over the fish.