Crisp-skinned salmon with pea purée and soft-herb salad
Elegant and full of great textures, serve this dish at your next dinner party or quickly whip it up for a midweek meal. To keep things extra simple, strip the herb salad back to just two herbs.
Elegant and full of great textures, this dish is special enough to serve at your next dinner party yet quick enough to whip up for a midweek meal. To keep things extra simple, strip the herb salad back to just two herbs.
Ingredients
Pea purée
Method
1.Toss shallot, sugar and lemon juice in a small bowl to combine well, season to taste and leave to soften. Just before serving, add herbs, toss to combine and season to taste.
2.For pea purée, melt butter in a saucepan over medium heat, add garlic and fry gently until softened (1-2 minutes). Add peas, stock and fennel seeds, bring to the boil and cook until peas are just tender (1-2 minutes). Remove from heat, add crème fraîche and purée with a hand-held blender until smooth. Cover with foil to keep warm.
3.Heat oil in non-stick frying pan over high heat. Add salmon skin-side down, top with baking paper, weight with a heavy pan, and fry until skin is crisp (2-3 minutes). Turn over and fry until salmon is cooked to medium (1 minute). Remove from pan and rest for a minute. Arrange salmon on plates with pea purée and herb salad, drizzle with extra-virgin olive oil, season with black pepper and serve with lemon wedges.