Organic salmon with English peas and chorizo

Start this salmon dish with the potatoes. Place them in a large saucepan, cover with cold water and bring to the boil. Reduce the heat a little and cook gently until tender. Drain and immediately pass through a potato ricer with 100g of the butter. Season with salt, cover with cling film and set aside until ready

Bring a saucepan of salted water to the boil. Add the peas and blanch for 30 seconds, then drain and refresh in ice water. Set aside to drain thoroughly

Dip the salmon fillets skin-side down in the seasoned flour and shake off any excess. Take half the butter and, using a pastry brush, brush a thin layer over the floured skin side of each fillet. Set aside

Put the cream in a heavy saucepan and bring to the boil. Simmer until it has reduced by half then remove from the heat

Put a non-stick frying pan over a medium heat and add a little rapeseed oil. Season the salmon fillets on the flesh side with salt and ground white pepper

Lay the salmon fillets skin-side down in the pan and press gently with a fish spatula or the back of your hand to keep the salmon flat. Cook for about 5 minutes

Meanwhile, cut the chorizo into 5mm slices and add to the reduced cream with the peas. Mix over a low heat

Turn the salmon over and continue cooking for a further 4-5 minutes on a medium-low heat

Add the potatoes into a sauce with a little water to re-heat until smooth. Make sure they are very hot before placing into the middle of the serving dish

Slice the baby gem leaves into 1cm strips and pick over the pea shoots. Stir both into the cream sauce then remove from the heat. Taste and adjust the seasoning as necessary

As the salmon finishes cooking, add the remaining butter and turn the heat up slightly so the butter stars to foam. Spoon the melted butter over the fish, then remove the salmon to some kitchen paper to drain

Place the salmon on top of the potato. Spoon the pea, chorizo and cream sauce around the salmon and drizzle with a little rapeseed oil to finish