The tail of a salmon often ends up either in fish cakes or pies – but rarely in many other dishes. This is a shame, because this particular cut has a great shape on the plate as it is slightly firmer than the rest of the fish.
2 salmon tail fillets weighing about 300g each
Vegetable or corn oil for frying
Salt and freshly ground black pepper
1tbsp olive oil
150g girolles or other wild mushrooms
120g podded weight of peas, cooked
100ml white wine
A handful of pea shoots (optional)
A couple of good knobs of butter
Heat the olive oil in a frying pan and gently cook the girolles, then add the white wine and simmer until reduced by half.
Next, add the peas and the butter and season to taste. Put to one side and keep warm.
Slice the salmon tail fillets down the middle, lengthways.
Season, heat the vegetable oil in a frying pan and cook the salmon for 2-3 minutes on each side, keeping it nice and pink.
Finally, spoon the peas and girolles on to warmed serving plates and place the salmon on top.