Crispy-Skinned Salmon with Lemon Fondant Potatoes, Pea Purée and Coriander Oil

Prepare the potatoes

Peel the potatoes and trim the rounded ends so each becomes an even barrel about 3 cm tall. Keep the trimmings for another use. Put a pan of water on to boil for the peas.

Prepare the salmon

Pat the salmon completely dry, especially the skin. Run your fingertips over the flesh and remove any pin bones. Season the flesh side with a pinch of salt and pepper, leaving the skin unseasoned for now.

Make the coriander oil

Finely chop the coriander leaves and tender stalks. Mix with 1 tablespoon oil, half the lemon zest, a pinch of salt and 1 teaspoon lemon juice. Set aside so the flavours infuse.

Set up the purée

Place a sieve over a bowl and have the grated garlic, remaining lemon zest, spinach and 2 tablespoons of the hot potato cooking liquid ready beside the hob. The purée is best blended just before serving.

Brown the fondant potatoes

Heat 1 tablespoon oil in a wide, ovenproof frying pan over medium-high heat. Arrange the potato barrels cut-side down and cook without moving them until deeply golden. Turn and colour the second cut side.

Timer available in cooking mode · 8 min

Braise until tender

Add the crushed garlic, remaining lemon juice and 250 ml hot water to the potato pan; the liquid should come about halfway up the potatoes. Cover loosely, reduce to a gentle simmer and cook until a knife passes through easily. Remove the lid for the final few minutes to reduce the liquid to a glossy coating.

Timer available in cooking mode · 20 min

Blanch the peas

Cook the peas in the pan of boiling water until tender and bright green. Add the spinach for the final 30 seconds, then drain, reserving 2 tablespoons of the cooking water.

Timer available in cooking mode · 3 min

Blend the purée

Blend the peas, spinach, grated garlic, reserved cooking water, 1 teaspoon lemon juice and 1 teaspoon oil until very smooth. Season with salt and pepper, then cover to keep warm. For an especially refined finish, push the purée through the sieve.

Timer available in cooking mode · 2 min

Render the salmon skin

Heat the remaining oil in a clean heavy frying pan over medium-high heat. Season the salmon skin with a little salt. Lay the fillets in skin-side down, away from you. Press each fillet gently with a fish slice for 20 seconds to keep the skin flat, then leave it undisturbed while the fat renders and the skin turns crisp.

Timer available in cooking mode · 5 min

Finish the salmon

Turn the fillets and cook briefly on the flesh side. Spoon a little hot oil over the top, then remove to a warm plate, skin-side up, and rest so the skin stays crisp.

Timer available in cooking mode · 2 min

Plate precisely

Spoon the pea purée onto two warmed plates and sweep it into a crescent with the back of the spoon. Arrange the glossy fondant potatoes alongside, set the salmon skin-side up on the purée, and finish with coriander oil and any lemony potato juices.