Step 1

Place the red wine, eschalots, bouquet garni, peppercorns and sugar in a wide pan. Bring to boil, then simmer over low heat for 20 minutes to reduce by half. Add stock, reduce for 10 minutes until a sauce consistency, then set aside.

Step 2

Heat half the oil and 30g of butter in a frypan, add speck and onion and cook over low heat for 1-2 minutes or until soft. Add the mushrooms and cook for 5 minutes. Strain the wine reduction onto the onions and mushrooms, discarding solids. Season the sauce, then set aside.

Step 3

In a separate heavy-based frypan, heat 30g of butter and the remaining oil over medium-high heat. Season the salmon, then fry skin-side down for 3 minutes (in batches if needed), then turn and fry for 2 minutes until just cooked through.

Step 4

Reheat sauce over medium heat, whisking in remaining butter, one piece at a time, until glossy. Drizzle salmon with a little sauce, and serve with mashed potato, and peas with baby onions (see related recipes).