Salmon with Garlic Leaf Pesto, Crushed Jersey Royal and Asparagus
This dish of Salmon with Garlic Leaf Pesto, Crushed Jersey Royal and Asparagus by top chef Philip Howard is a real celebration of Spring.
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Cooking tools:
- Blender
- Kitchen scale
- Oven
- Stove
- Pot
- Colander
- Fork
- Skillet
- Spatula
- Chef's knife
- Cutting board
- Baking sheet
- Mixing bowl
- Plate
Ingredients
- 4x 150g portions of salmon (or sea trout)
- 300g Jersey Royal potatoes, scrubbed clean
- 6 spring onions
- 50g unsalted butter
- 50g toasted pine nuts
- 40g wild garlic
- 50g olive oil
- 25g Berkswell cheese
- 16 spears of extra elect asparagus
- 4x medium cos lettuce leaves
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