Ingredients

• 150g/5½oz salmon fillet
• 1 tbsp olive oil
• salt and freshly ground black pepper
• ½ cauliflower
• cut into florets
• blanched
• ½ red pepper
• thinly sliced
• 2 spring onions
• 1 tbsp olive oil
• salt and freshly ground black pepper
• 500ml/18fl oz vegetable oil
• 1 potato
• peeled and cut into thin sticks
• 25g/1oz unsalted butter
• 4 spring onions
• chopped
• 75ml/3fl oz double cream
• 1 tbsp whole milk
• 1 small potato
• peeled
• diced
• boiled and drained
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the salmon
• rub the salmon with the oil and season well with salt and freshly ground black pepper.
• Place into a hot frying pan and fry for 3-4 minutes on each side
• or until cooked through.
• For the vegetables
• place the vegetables onto a baking tray
• drizzle with the oil and season well with salt and freshly ground black pepper. Transfer to the oven and roast for 15-20 minutes
• or until golden-brown and cooked through.
• For the French fries
• heat the oil in a deep heavy-bottomed pan
• until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Place the potato sticks into the oil and deep-fry for 5-6 minutes
• until crisp and golden. Carefully remove with a slotted spoon and drain on kitchen paper.
• For the sauce
• melt the butter in a pan and fry the spring onions until softened.
• Add the cream and milk and heat to a gentle simmer.
• Add the cooked potato and season
• to taste
• with salt and freshly ground black pepper. Transfer to a food processor. Allow to cool for a few minutes
• then blend until smooth.
• To serve
• pour the sauce onto a warmed plate and place the salmon on top. Place the roasted vegetables around the edge of the plate and serve the French fries in a bowl alongside.