Lamb salmon with braised tomatoes

Name: Lamb salmon with braised tomatoes
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 medium onion; 4 Garlic cloves; 250 g cherry tomatoes; 1 Branch rosemary; 75 g Butter; 200 g Whipped cream; 600 g frozen peas; 4 Lamb salmon (approx. 125 g each); 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1/2 bunch Mint; 7-10 Tbsp Aluminium foil

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 medium onion
4 Garlic cloves
250 g cherry tomatoes
1 Branch rosemary
75 g Butter
200 g Whipped cream
600 g frozen peas
4 Lamb salmon (approx. 125 g each)
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
1/2 bunch Mint
7-10 Tbsp Aluminium foil

Directions

1
Peel and finely chop the onion. Peel garlic. Wash the tomatoes. Wash the rosemary and dab dry. Heat butter in a pot and fry onion. Add cream and peas, season with salt and pepper.
2
Cover and simmer on low heat for 8-10 minutes. Wash the meat and dab dry. Heat oil in a pan. Add meat with garlic and rosemary to the pan. Fry meat on each side for 2-3 minutes. Season with salt and pepper, take everything out of the pan and wrap in aluminium foil. Put the tomatoes in the hot frying oil and braise them for 2-3 minutes. Season with salt and pepper. Puree peas in the cream with a blender. Wash mint, dab dry and cut into fine strips. Mix mint, except for 1 tablespoon, into the puree. Season everything once again.
3
Put the tomatoes in the hot frying oil and braise them for 2-3 minutes. Season with salt and pepper. Puree peas in the cream with a blender. Wash mint, dab dry and cut into fine strips. Mix mint, except for 1 tablespoon, into the puree. Season everything once again. Serve the puree with lamb and tomatoes. Sprinkle with set aside mint