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Ingredients for 2 people

  • 250g salmon
  • 1-2 spring onions
  • 200g frozen peas
  • 2 carrots
  • 500g purple potatoes
  • 4 garlic cloves
  • 6 asparagus
  • 1 red pepper
  • 1 lemon
  • Dill
  • 1 glass of white wine
  • Olive oil, salt, pepper


Pea and spring onion purée

Boil the peas and spring onions adding the dill before taking off the boil. Blend it to a fine pureé and sprinkle salt and pepper.

Save this mixture.

Smashed carrots

Chop the carrots and boil them in a saucepan. Give them a good beating with a potato masher. Place the mash into a lightly oiled cooking ring and put it in the oven for 10 minutes.

Purple potatoes

I found these Albert Batlett Purple Majesty Potatoes reduced in Sainsbury’s. I decided to buy them as i had no clue what to do with them – odd I know! If you click on the link you’ll find out that they come from Peru, and there are some other varieties you may want to try.

I peeled them and sliced them finely and put them in the oven for 20 minutes.Pan fried salmon

Cut the fillet in to two pieces and pan fry them with olive oil, some salt and pepper. When they are cooked save them but don’t bin the juices! We will use them for the sauce.

White wine sauce

As I said we are going to make this sauce from the salmon juices. So put it in a small saucepan and add the white wine. Leave it for 15 minutes on a medium heat until it reduces into a light and fishly sauce.

Plating time!

Now that everything is ready it is time to show your creativity when plating the dish. We are learning a lot about this lately so here you have both versions of the same plate: Freesia’s and mine. To summarise what we have so far: the carrots in the rings, the salmon, the purple potato, pea purée, asparagus and sauce, everything is ready to be creative! Enjoy!

By the way – my plate is on the left and Freesia’s on the right. We’ve both gone for the Masterchef ‘smear’ to add a visual treat. Other than that I think there’s not much to choose between them 🙂