Crisp-skinned salmon with pea purée and soft-herb salad

AT A GLANCE

  • Serves 4 people

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.

  • 2 golden shallots, thinly sliced
  • 1 tsp caster sugar
  • Juice of 1 lemon
  • 2 cups (loosely packed) mixed soft herb leaves (such as mint, chives, parsley, dill or chervil)
  • 1½ tbsp grapeseed oil
  • 4 salmon fillets (about 180gm each), skin on, pin-bones removed
  • Extra-virgin olive oil and lemon wedges, to serve
  •  
  • Pea purée
  • 30 gm butter, diced
  • 1 garlic clove, finely grated
  • 500 gm frozen baby peas
  • 80 ml (⅓ cup) chicken stock or water
  • ¼ tsp ground fennel seeds (optional)
  • 60 gm (¼ cup) crème fraîche
01   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.
02   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.
03   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.

Topics:

SALMON, PEAS, HERBS, FAST, MAIN

Recipe:

MAX ADEY

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

Nov 2017

Nov 2017

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