Start by making the mushroom sauce. Gently fry the shallots and mushrooms in a teaspoon of butter. Add the white wine and Vermouth and boil rapidly until it has evaporated by two thirds

Add the cream and bring to the boil, reduce to a simmer until the sauce is creamy and has a consistency to coat the back of a spoon. Season with sea salt and lemon juice, cover with cling film and keep in a warm place

For the salmon, remove all the scales from the fish using the back of a spoon or blunt knife. Remove any bones using a pair of tweezers or pliers and then put in a hot pan skin side down, with a little oil, until golden and crisp – it should take approximately 5 minutes

Flip over the salmon for a further 30 seconds and add a squeeze of lemon juice, re-season with sea salt to taste

Slice the salmon into 4 pieces, re-heat the mushroom sauce adding the chopped parsley at the end. Serve each of the salmon fillets with a generous ladle of the mushroom sauce and garnish with fresh parsley