This is a perfect Easter lunch dish or you could serve it as a starter, simply take out the potatoes. It is delicious and light, can be made in advance and simply reheated when required. All you then need to do is simply grill the fish for approximately six minutes skin side up. Wild garlic is in season now and is easily foraged in the hedgerow, smells absolutely wonderful and should definitely be tried. If you arn't able to find the wild garlic, normal garlic can be used instead.

Salmon supreme with wild garlic chermoula

Chermoula

2 tbsp roughly chopped coriander

3 tbsp wild garlic

1.1/2 tsp ground cumin

1 tsp salt

1/2 red chilli, deseeded, roughly chopped

1/2 tsp saffron strands

4 tbsp extra virgin olive oil

juice of 1 lemon

1.1/2 tsp paprika

 

Simply put all the ingredients for the chermoula into a food processor and blend until smooth. Set aside.

 

Sauce

3 tbsp olive oil

2 celery sticks, finely chopped

1 leek, white part only, finely chopped

1 carrot, finely chopped

1 lemon, zest only

1 tin chopped tomatoes

600ml fish stock

8 small new potatoes, cut into quarters

1tsp fresh coriander

4 x 250/350g salmon supreme, lightly brushed with olive oil and seasoned

 

Saute the onion, celery and carrot until soft. add half the lemon, 2 tbsp of chermoula, tomatoes and stock. Simmer for 30 mins then add potatoes and simmer until tender. Stir in the olives and the rest of the chermoula and remaining lemon. check seasoning. put into four soup bowls, add grilled fish and sprinkle over coriander.