Method

• Bring a medium size pot of lightly salted water to the boil
• Pick over the watercress by removing any tough, stringy stalks
• Place the watercress into a suitable size bowl , add the finely diced shallot or onion and hazelnuts leaving a few behind for later, set aside
• Make the dressing – in a small bowl add the vinegar and oil, add a pinch of salt and a little pepper, stir to combine, taste and adjust balance of vinegar etc if needed, set aside
• Place the asparagus into the pot of boiling water and cook for 2-4 minutes depending on size
• Place a large heavy based frypan on the heat, add the butter and oil and heat until the butter goes frothy, place fish skin side down if using salmon or presentation side down first into pan, continue with all the fillets, season lightly with salt and pe
• Squeeze the juice from half a lemon over the fish and cook for a further 2 minutes or longer if fish is thicker
• Drain the asparagus when tender and add a little of the dressing, toss to combine, add to the watercress salad and add a touch more dressing
• Toss gently but quickly and divide evenly onto 4 plates, carefully place the fillets of fish on top, scatter over a few more lightly crushed hazelnuts and a drizzle of dressing
• Serve immediately with perhaps a bowl of Jersey Benne potatoes