Method

• Wild sorrel sauce
• Preheat the oven to 200C (400F), Gas mark 6. To make the sauce, heat the butter in a heavy-based pan and sauté the shallots and a pinch of salt for 3-4 minutes until softened but not coloured.
• Pour in the wine and allow to reduce down until almost all the liquid has evaporated, then pour in the cream. Reduce again by half and then pass through a fine sieve into a clean pan. Season with salt and pepper and set aside until needed.
• Sauté potatoes
• Steam the potatoes until tender, then leave until cool enough to handle and peel away the skins. Cut into slices and then dice.
• Heat the oil in an ovenproof frying pan and sauté the potatoes for 2-3 minutes until just starting to catch colour. Season with salt.
• Spread out in an even layer and transfer to the oven. Roast for 10-15 minutes until golden brown, tossing occasionally.
• Salmon escalopes
• Meanwhile, heat a separate large heavy-based frying pan with half the oil. Season the salmon escalopes, then add half to the heated pan and cook over a high heat until the edges have started to catch and are lightly charred.
• Add small knobs of butter around the pan and then quickly baste the salmon before turning over. Cook for another 30 seconds or so then transfer to a warm plate and keep warm while you cook the remainder using the rest of the oil and butter.
• Wild sorrel sauce
• To finish the sauce, cook the peas in a pan of boiling salted water until just tender. Drain and roughly smash with the back of a tablespoon.
• Reheat the reduced cream sauce and stir in the wild sorrel and smashed peas and allow the sauce to just change the colour of the sorrel, then season to taste.
• Serve
• Spoon the wild sorrel and smashed pea sauce on the warmed serving plates and add a small mound of the sauté potatoes to each one.
• Place a seared salmon escalope on each one and garnish with the pea shoots to serve.