Method

1. Split the salmon fillets down the middle with a knife leaving 3-4mm (often called butterfly cut) then open out. Cut slit in top fillet and shape bottom to form a heart shape.

   
   

2. Lay the crushed peppercorns on a flat plate and then press each side of the salmon onto them. Set aside the remaining peppercorns.

3. Heat a non-stick pan until hot, add the butter until it starts to foam, add the salmon and cook for 3-4 minutes on each side. Once cooked, remove from the pan and keep warm. Add the brandy and reduce by half, then add the vegetable stock cream and reduce the heat and simmer until the sauce has thickened. Taste and add salt to taste. You can add remaining crushed pepper to the sauce at this stage if you like it hotter!

4. Cook the gnocchi as per cooking instructions, drain then pan fry in a little butter until they are coloured and crisp a little. Fry the mushrooms and set aside. Then wilt the spinach in the same pan and keep warm.

5. To plate, put the wilted spinach in the centre of the plate, a few random leaves scattered too. Place the gnocchi and mushroom on top with the spinach, spoon over the sauce and garnish with chopped parsley.