French pea vegetables with lamb salmon

Name: French pea vegetables with lamb salmon
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 bunch Mint; 75 g room-warm butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 (approx. 150 g) Head mini roman salad; 10 Shallots; 4 Lamb salmon (approx. 150 g each); 5 TABLESPOONS Olive oil; 300 g frozen peas; 30 g Parmesan cheese

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1/2 bunch Mint
75 g room-warm butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 (approx. 150 g) Head mini roman salad
10 Shallots
4 Lamb salmon (approx. 150 g each)
5 TABLESPOONS Olive oil
300 g frozen peas
30 g Parmesan cheese

Directions

1
Wash mint, dab dry, pluck leaves from the stalks and chop finely. Knead mint and butter, season with salt, pepper and sugar. Clean, wash and drain the salad and cut into wide strips.
2
Peel the shallots and cut into strips. Wash the meat and dab dry. Heat 1 tablespoon of oil in a frying pan. Fry the fillets medium rare for 6-8 minutes while turning. Steam peas in a pot covered with a little water for 2-3 minutes until defrosted.
3
Add 4 tablespoons of olive oil and shallots, steam for 3-4 minutes while turning, remove from heat and fold in salad. Season to taste with salt, pepper and sugar. Slice parmesan. Season meat with salt and pepper, remove from the pan, cut into slices and arrange on plates with peas and shallots vegetables.
4
Spread butter on the meat pieces and sprinkle everything with parmesan. Baguette tastes good with it.