For the salmon and asparagus with morels, cook the asparagus in pan in a pan of boiling salted water for two minutes. Drain and refresh in a bowl of iced cold water. Drain again once cool and pat the asparagus dry with kitchen paper. Drizzle half of the oil over the asparagus.
Heat a griddle pan and cook the asparagus, turning when bar marks start to show on one side. Remove from the griddle when bar marks appear on the other side of the asparagus.
Heat a small frying pan and add the butter. Once hot and foaming, add the mushrooms, cook for 2-3 minutes and then sprinkle over the chopped parsley.
Heat the remaining olive oil in a medium frying pan and fry the slices of salmon for one minute on each side. Set aside, keeping warm.
For the mushroom sauce, heat a medium frying pan and add the olive oil. Once hot, fry the garlic and shallot for two minutes, or until softened, but not coloured. Add the morel mushrooms and cook for a further two minutes.
Deglaze the pan with the white wine and then simmer until the volume of liquid has reduced by half. Pour in the cream and continue to cook until reduced by half again. Keep warm.
For the parsley oil, place the parsley and olive oil into a small food processor and blend to a purée. Pour the mixture into a sieve lined with muslin or a clean kitchen cloth and leave to drip into a bowl.
For the deep-fried Savoy cabbage, heat a deep fat fryer until a breadcrumb sizzles and browns when added to the hot oil. Do not leave the fryer unattended. Deep-fry the cabbage for one minute, remove with a slotted spoon and set aside to drain on kitchen paper. Season with salt.
To serve, lay the char-grilled asparagus on four plates, place the salmon on top and spoon over the mushrooms. With a hand-blender, blend the mushroom sauce so that it starts to foam and spoon the sauce over the salmon and mushrooms. Drizzle the parley oil around the plate and top with the deep-fried cabbage.
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James Martin is joined by chefs Alyn Williams and Tom Kitchin, and actor Danny Mays.
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