Courtesy of Chef David Hawksworth of Hawksworth Restaurant.
Place a pot of heavily salted water on the stove. Blanch the English peas for 2 mins at a boil. Remove and shock in ice water.
Place chilled peas in a blender with stock, water, jalapeno (please note that you can adjust heat level with starting with a half of a jalapeno and working up to desired intensity), lemon and tarragon. Blend on high until very smooth.
Strain liquid adjust season and reserve in pot ready to heat once more for service.
Source salmon from a reliable fish supplier; ensure that fish has skin intact and that it has been scaled.
In a medium high heat pan using grapeseed oil, place fish skin side down in pan and cook until golden brown around edges, without flipping fish place in a 400ºF oven.
In another sauté pan on high heat on stove top add grapeseed oil and wait until you start to see the oil smoking. At this point add mushroom mix and sauté until fragrant and small hint of colour is achieved.
Add butter to mushrooms and allow to foam and penetrate mushrooms, season with kosher salt and push to back of stove to hang out while you finish the fish.
Salmon should come out of the oven after 8 minutes at 400ºF.
Add butter to fish pan and allow to foam, carefully flip all fillets skin side up and allow butter in pan to help finish cooking the fish.
On medium heat, place pot of English pea nage on.
In warmed bowls, place mushrooms neatly to one side of bowl (9 o’clock); place salmon on top of mushrooms.
Either pour warm English pea nage immediately or pour table side for you guests.