This is a classic dish utilising the very best of summer produce. Take your time with the sauce and follow the steps –I promise, it’ll be worth it.

Makes 2 +


2 x salmon fillets

Jersey royal potatoes

1 x asparagus bunch

Butter Sauce

1 x shallot – sliced

1 x garlic clove – sliced

150g butter – cubed

Sprig thyme

White wine vinegar (splash)

100ml white wine

80ml double cream

Finely chopped mixed herbs

(parsley, chives, dill)



Pre heat oven to 180c – gas mark 4. For this recipe it’s best to make your sauce at the beginning; keep it somewhere warm until serving.

In a saucepan, heat 1 small cube of butter along with your shallot, garlic and thyme. Cook on a low heat until soft with no colour – any colour will make your sauce too dark. Add the white wine and white wine vinegar. Turn up the heat and cook this down until there is almost nothing left, add the cream and bring back to the boil. Now turn down the heat to the lowest it will go and whisk in the butter, cube by cube. Wait until the last one has melted before adding the next. Once all the butter has been absorbed season with a little salt. Pass this through a sieve, add the herbs and keep in a warm place until ready to serve.

Simply wash your jersey royals and cook in seasoned water. Once cooked, drain and mix around in a knob of butter with some sea salt.

For the salmon, season it well and cook in a hot pan on a medium heat, skin side down. Once the flesh of the salmon has cooked half way up in the pan place in the oven for 2-3 minutes to finish off until cooked through.

Trim your asparagus and cook however you wish. I’ve steamed mine to retain all the flavour for around 3-4 minutes.

Bring all your ingredients together and serve with your warm butter sauce.