Salmon with Samphire & Beurre Blanc

Peel or thoroughly wash the potatoes and carrot, then cut both into rough pieces. Transfer to a pot or saucepan and submerge with water, then crumble in the rest of the stock cube. Boil for 12 - 15 minutes, then reserve a small amount of the cooking liquid before draining and setting aside.

Cut the onion into half rings and thinly slice the garlic. Cut the lemon into six wedges. Melt a third of the butter in a frying pan over medium-high heat. Fry the samphire with the onion and garlic for 3 - 5 minutes, then deglaze with the juice of one lemon wedge per person. Turn off the heat and set aside, covered.

Meanwhile, melt another third of the butter in a frying pan over medium-high heat. Pat the salmon dry with kitchen paper. Fry the salmon on its skin for 2 - 3 minutes, then flip and fry for 2 more minutes. Season with salt and pepper, then remove from the pan and set aside under aluminium foil.

Place the same frying pan over low heat and heat the beurre blanc for 2 - 3 minutes. Meanwhile, mash the potatoes and carrots with the rest of the butter and a splash of the reserved cooking liquid. Stir in the mustard and then season to taste with salt and pepper.