· 4 x 150g wild salmon fillets
· 20 garlic scapes, trimmed
· 500ml cider
· 350g butter, cubed
· 2 bay leaves
· Rapeseed oil
· Wild garlic vinegar, to taste (if you don’t have this use any nice vinegar)
· Sea salt
· Pickled wild garlic buds (if you don’t have them use some capers)
1. Heat a little oil in a large frying pan.
2. Season the salmon with sea salt and fry on the skin side until crispy.
3. Remove from the fish frying pan and discard the excess oil.
4. Place the fish on an oven tray with a knob of butter on top of each fillet.
5. Add the cider with the bay leaves to the pan and bring to the boil. Reduce by 200ml.
6. Remove from the heat and add the butter to the sauce. Blend with a hand blender until smooth. Season with salt and vinegar.
7. Place the fish in the oven for 3-5 minutes until cooked to your liking.
8. Blanch the garlic scapes in boiling salted water for 1 minutes. Remove and season with salt.
9. To serve: place the salmon and scapes on the plate and pour the sauce over the scapes.
10. Garnish with some wild garlic buds.