GUEST CHEF Salmon with Petits Pois à la Française & Brown Butter Mash

Steps

1. Bring a pot of salted water to the boil. Prep & cook mash. Cook potatoes in pot of boiling water for 15-20 minutes, until very tender. Drain and leave to steam for a few minutes. Use the back of a spoon to force potatoes through a sieve and back into pot. Alternatively, mash potatoes with a masher.
2. Cook first measure of butter in a fry-pan on medium-high heat for 2-3 minutes, until golden. Add to potatoes and whisk with milk and 1/2 tsp salt, until smooth. Keep warm. Reserve pan.
3. Prep salmon & petit pois. Combine second measure of butter and flour in a bowl and set aside. Pat salmon dry, remove any pin bones and cut into 2-3 pieces. Season with salt.
4. Cook salmon. Wipe reserved pan clean and return to medium-high heat with a drizzle of oil. Cook salmon, skin side down, for about 3 minutes, until skin is crispy. Flip and cook for a further 2 minutes for medium, or until cooked to your liking. Remove from pan and rest. Wipe pan clean and return to medium-high heat with a little more oil.
5. Cook petit pois. Cook shallot and pancetta for about 2 minutes, until golden. Add peas and chicken broth and bring to a boil. Mix in flour butter mixture and cook for about 1 minute, until thick. Remove from heat and stir through mint, lettuce and lemon juice. Season to taste.
6. Serve salmon on petit pois à la Française with brown butter mash on the side. Garnish with pea tendrils.