Fish, mash and peas

• bread↗1 slice crusty

  crust removed

• parsley stemshandful of
• garlic clove↗1
• olive oil↗1 tbsp

  plus a little for greasing

• salmon fillet↗2
• new potatoes↗250g g

  cut into quarters

• peas↗100g g
• butter↗2 tbsp
• sweet vinegar↗½ tbsp
• tartar sauce↗

  for serving (optional)

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C/160 °C with convection/gas 4. Quickly crumble the bread with parsley, garlic, olive oil and a little seasoning. Brush each salmon fillet with a small amount of oil, then press the breadcrumb mixture onto it, place on a lined tray and bake for 10–12 minutes, until the fish flakes.

2. 2

   In the meantime, bring a pot of salted water to a boil and add the new potatoes. Cook for 8–10 minutes, until a knife pierces easily, adding the peas during the last 2 minutes. Drain, then return to the pot to evaporate excess moisture, add butter and sweet vinegar and mash roughly, leaving some small pieces.

3. 3

   Spoon the mash onto a plate, top with the fish and serve with tartar sauce, if desired.