Salmon fillet with pea-mint sauce and Hasselback potatoes

Name: Salmon fillet with pea-mint sauce and Hasselback potatoes
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg medium-sized potatoes; 5 TABLESPOONS Butter; 1 Onion; 1 Organic Lime; 5 Stem(s) Mint; 6 TABLESPOONS olive oil + 2 tablespoons of oil; 300 g frozen peas; 1 TEASPOON Vegetable broth (instant); 7-10 Tbsp salt, pepper; 7-10 Tbsp Sugar; 600 g Salmon fillet (without skin); 7-10 Tbsp coarse sea salt; baking paper

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg medium-sized potatoes
5 TABLESPOONS Butter
1 Onion
1 Organic Lime
5 Stem(s) Mint
6 TABLESPOONS olive oil + 2 tablespoons of oil
300 g frozen peas
1 TEASPOON Vegetable broth (instant)
7-10 Tbsp salt, pepper
7-10 Tbsp Sugar
600 g Salmon fillet (without skin)
7-10 Tbsp coarse sea salt
baking paper

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line a baking tray with baking paper. Peel, wash and cut the potatoes (see tip below). Place on the baking tray with the incisions facing upwards.
2
Melt the butter. Spread a thin layer of butter on the potatoes. Bake in a hot oven for 45-55 minutes, brushing with butter more often.
3
For the sauce, peel and finely dice the onion. Wash the lime hot, dry and grate the peel finely. Squeeze the lime. Wash the mint, shake dry and pluck the leaves. Heat 6 tablespoons of olive oil in a pot.
4
Fry the onion until transparent. Steam frozen peas and mint briefly. Add the lime zest and juice. Pour in approx. 200 ml water, bring to the boil and stir in the stock. Simmer for about 4 minutes. Puree finely with a hand blender.
5
Season to taste with salt, pepper and 1 pinch of sugar.
6
Rinse fish, dab dry and cut into 4 slices. Season with salt and pepper. Heat 2 tablespoons of oil in a frying pan. Fry the fish for 2-3 minutes on each side. Season potatoes with sea salt. Arrange everything.