Fried Salmon with Mushy Peas
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g salmon fillet (s), thawed or fresh
- 2 stalks dill
- 2 stalks mint
- 2 small shallots
- 2 cloves garlic
- 2 tablespoon butter
- 450 g peas, frozen
- 150 ml buttermilk
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoon sunflower oil
Print Recipe
Pin Recipe Instructions
- Wash the dill and mint and shake dry. Peel and finely dice shallots and a clove of garlic. Fry both with the oil in a pan. Add the peas and buttermilk, bring to the boil, then set aside 2 tablespoons of the pea mixture for garnish. Puree the remaining peas in the pot with a hand blender, season with salt and pepper and keep warm.
- Pat the salmon dry, cut into eight equal pieces and season with salt and pepper on all sides. Flatten the second clove of garlic with the skin a little flat. Heat the oil in a large pan, add the garlic and quickly fry the pieces of salmon over high heat until golden brown. The salmon should still be a little glassy inside, then it`s perfect.
- Serve the pea puree with the salmon, garnish with the pea mixture.
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