Instructions: Pesto: Mix together the crushed garlic and olive oil, then mix in the chopped coriander, parsley, basil and lime zest. Add the freshly ground pepper. Cover the bowl with clingfilm and keep aside.

Sauce: In a saucepan, bring the fish stock to the boil over medium heat.

Add the cream and simmer for about 3 minutes. Remove the pan from the heat and keep aside.

Pierce the lemon grass stick through the salmon steak crosswise. Season the salmon with salt and freshly ground pepper. Heat the vegetable oil in a non-stick pan. Place the salmon into the pan and brown on both sides.

Transfer the pan with the salmon into a preheated oven 180C/350F/gas 4 for approximately 6-8 minutes depending on thickness. When cooked, remove from the oven and keep in a warm place.

To finish off, using the same pan with the remaining vegetable oil, add the red peppers, garlic and wild mushrooms and stir-fry for approximately 1 minute. Remove from the pan and keep aside. Using the same pan, add the gnocchi and brown slightly. Add the spring onion. Then mix in the vegetables and season with salt and pepper. Dress the stir-fry mixture on a serving dish and place the escalope of salmon on top.

Bring the sauce to the boil, remove from the heat and whisk in the pesto.

Season with salt and either pour around the gnocchi, or serve separately.

Garnish with the fresh basil.

Potato gnocchi: Steam the potato in its skin or bake in the oven until cooked. Pass through a potato ricer onto a marble top. Spread on the mixture, add the salt and sprinkle with the flour and Parmesan cheese.

Add the egg yolk and butter and mix gently with your hands. Roll into finger thick strips and cut into 1 1/2 inch long pieces. Cook in boiling water and refresh. Drain off water. Serve with all of the above.

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