Tuesday, 12 October 2010

Roasted salmon with mint infused petit pois puree and a mint beurre blanc

Serves 4

4 fillets of salmon, with skin on

Petit Pois Puree:
200g petit pois, frozen or fresh
20g butter
50ml double cream
pinch of sugar
a few mint leaves, chopped

Beurre blanc:
1 large shallot, finely chopped
100ml dry white wine
30ml white wine vinegar
250 g butter, cold and diced
1 lemon, juice
salt and pepper
1 bunch of mint

Zest of a lemon
A handful of pea shoots

1. Set the oven to 180C
2. Put the chopped shallots in a pan with the white wine and white wine vinegar. Reduce to about 30-50 ml.
3. While it is reducing, heat up a frying pan to maximum. Rub the salmon fillets in olive oil and season with salt and pepper. Place them skin down in the hot frying pan and leave for 3 min until the skin becomes crispy and golden.
4. Now put the pan with the salmon fillets in the oven for 15-20 min.
5. Finish off the sauce:
Once the wine and vinegar liquid has reduced start to whisk in the diced butter over low heat, making sure that the butter emulsifies rather then just melting. Add more butter once each piece has been incorporated. Continue until you have a smooth, glossy beurre blanc. Add salt and a squeeze of lemon to taste, and then pass it through a fine sieve to remove the shallots. Keep your beurre blanc at room temperature until you need it.
6. Put the petit pois in a pot of salted boiling water and cook for about 3 min. Drain and put back in the pan with the butter. Stir until the butter has melted. Transfer it to a blender and add the cream and mint leaves. Blend until you end up with a smooth puree. Season to taste with salt, pepper and sugar.
7. To reheat your beurre blanc, do it at very low temperature and add the finely chopped mint at the last minute.
8. Serve on a round plate, spoon the pea puree in the middle of the plate, place the salmon skin side up on top and decorate with lemon zest and pea shoots. Swirl some beurre blanc around on the plate or serve in a separate dish.

Pea shoots

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