Instructions: Wash the lettuce or Chinese leaves discard the root and cut the leaves into pieces 2.5cm thick.

Cream the butter and incorporate the garlic and lemon juice.

Mix well.

Mix the spring onions and coriander leaves together and set aside.

Empty the jar of honey into a saucepan add the vinegar and reduce to a thick sweet and sour consistency.

Remove from the heat.

Add the oyster sauce soy sauce and sherry.

Pour the oil into a non stick frying pan and when nearly smoking place in the salmon escalopes skin side up.

Cook until golden then turn over and cook through.

Leave to drain on kitchen paper.

In a separate pan melt the garlic butter.

Add the ginger and toss with the lettuce or Chinese leaves for a minute or two until glossy and slightly wilted but still crisp.

Season the salmon with salt and pepper.

Arrange a handful of dressed lettuce or Chinese leaves in the centre of each plate.

Place a salmon escalope on top and cover with a quarter of the spring onion and coriander mixture.

Sprinkle with some of the sesame seeds.

Surround with the spicy sauce.

This salmon recipe is one of my all time favourites. It was created by Andrew Jefls who was head chef at Nico Central for 3 years having previously worked with us at Chez Nico for a number of years. He has a particular ability to bring out the inherent taste of food without oversalting. Very few people understand this basic premise.

Although I am not generally in favour of mixing French cuisine with Oriental cooking I find this dish very light and fresh as well as fiJI of flavour. As salmon has a very strong flavour of its own it can support a marriage with spicier ingredients.

Serves 4

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