Preheat the oven to 180'C.
Season the fish with salt and pepper. Heat up a non stick frying pan. Cook skin side down until crispy, turn and transfer to the oven for 5 to 7 minutes.
Remove the outer leaves from the baby gems, wash and cut in half lengthways. Wash and quarter the radishes and finely slice the mint keeping some leaves back for garnish. Heat the butter in a frying pan. Place the lettuce in flat side down, add the radishes and fry for a minute longer, add the stock, cream and peas and season to taste. Simmer for a further 5 minutes and finish with the chopped mint.
Place the vegetables neatly on a plate. Place the salmon on top and garnish with fresh mint leaves.
«Use sea trout instead of salmon for a more delicate fish flavour.»
A light summery salmon dish with braised lettuce, peas and braised radish.