Summary

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

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Instructions

1. 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.
2. 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.
3. Serve the pea puree with the salmon, garnish with the pea mixture.