Recipe: Salmon fillets with crushed potatoes and garlic and tarragon butter

MethodGarlic and tarragon butter1. Leave butter at room temperature for half an hour to soften.2. Place garlic cloves on baking tray and roast until soft for approx 5 mins, remove flesh from skin.3. Chop tarragon4. Place butter and tarragon in bowl and mix together with a little lemon juice.5. Place on cling film and roll into sausage. Place in fridge and leave to set for at least 1 hour to infuse. (This will freeze and keep for 2 months)Salmon fillets and crushed potatoes6. Take salmon fillets, brush with a little olive oil, season with salt and pepper and place under hot grill for 10-12 mins.7. Have new potatoes cooked and ready. Then crush coarsely with back of fork.8. While salmon is cooking, melt a little butter over a medium heat, add potatoes, salt and pepper and saut� until crispy around the edges.9. Once salmon is cooked, add chopped fresh herbs to the potatoes and mould in the middle of plate, gently place cooked salmon on top. Garnish around edge of the plate with some picked baby rocket leaves and baby watercress.10. Finally, slice a medallion from the tarragon butter and place on top of salmon. Garnish around leaves with a drizzle of rocket oil if desired.