Fillet of Salmon with a Pancetta, Pea & Baby Gem Stew

Heat a sauté pan over medium heat and add a splash of olive oil.

Once the oil is hot, add the pancetta lardons and fry until they start to turn crispy.

Add the garlic and fry for 20 seconds, making sure not to let it burn.

Add the lettuce and sauté for 1 minute.

Add the blanched peas and chicken stock, then season to taste.

Reduce the mixture by half, then add the double cream and reduce by a third again.

Mix in the parsley and lemon juice, then remove the pan from the heat and keep it warm.

Heat another frying pan over medium heat and add a splash of olive oil.

Once the oil is hot, season the fish fillets and place them in the pan, skin side down.

Cook the fillets until the skin becomes crispy, about 2-4 minutes, then flip them over and cook for 1 more minute.

Flip the fillets back onto the skin side and cook for an additional minute, then remove the pan from the heat.

Reheat the pea mixture in the sauté pan and divide it into two warm shallow bowls.

Place a fish fillet on top of the pea mixture in each bowl.

Drizzle with good olive oil and serve.