Creamy pea puree with roasted salmon fillet

Name: Creamy pea puree with roasted salmon fillet
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 2 Onions; 1–2 Garlic cloves; 200 g Potatoes; 2 TABLESPOONS Oil; 500 g green peas; 1,1 l Vegetable broth; 6-8 Stem(s) Thyme; 600 g Salmon fillet (on skin, scaled); 20 g clarified butter; 7-10 Tbsp coarse sea salt; 7-10 Tbsp Pepper; 50 g Butter; 50 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

2 Onions
1–2 Garlic cloves
200 g Potatoes
2 TABLESPOONS Oil
500 g green peas
1,1 l Vegetable broth
6-8 Stem(s) Thyme
600 g Salmon fillet (on skin, scaled)
20 g clarified butter
7-10 Tbsp coarse sea salt
7-10 Tbsp Pepper
50 g Butter
50 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg

Directions

1
Onions peel and chop finely. Peel garlic and chop finely. Peel, wash and chop the potatoes. Heat oil in a pot, fry onions and garlic, add potatoes and peas, fry briefly. Deglaze with broth, bring to the boil, cover and cook for about 1 3/4 hours. Stir several times during the last approx. 20 minutes
2
In the meantime, wash the thyme, shake dry, put some stems aside for garnishing. Remove the leaves from the remaining stems. Wash the fish, dab dry and cut into 8 slices. Heat clarified butter in a coated pan and fry the fish for 2-3 minutes on each side. Then season with salt and pepper. Keep warm
3
Melt 50 g butter in a pot, add thyme. Heat the cream. Mash peas with a potato masher and stir in cream. Season to taste with salt, pepper and nutmeg. Pea puree, sprinkle two slices of fish with thyme butter and arrange thyme on plates