Lamb Salmon with Pea and Mint Puree
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 40 g butter
- 500 g peas, frozen
- 100 ml vegetable stock
- 500 g lamb salmon
- salt
- pepper
- 3 tablespoon olive oil
- 100 ml white wine
- 2 tablespoon crème fraîche
- 1 bunch mint, fresh
- 5 tablespoon sweet cream
- nutmeg
- 1 teaspoon lemon juice
Print Recipe
Pin Recipe Instructions
- Peel the onion, cut into small cubes and sauté in butter until translucent.
- Add the peas, sauté briefly, then add the vegetable stock.
- Cover and simmer over a mild heat for about 10 minutes.
- Season the lamb salmon with salt and pepper and fry in very hot oil for about 4 minutes on each side. Then immediately wrap in aluminum foil and let rest for 10 minutes.
- Deglaze the roast with the wine and stir in the crème fraiche.
- Salt and pepper.
- Finely chop the mint. Add the cream to the peas and puree finely in the broth.
- Season with salt, pepper, nutmeg, lemon juice and the mint.
- Cut the meat into thick slices and arrange on a preheated plate with the sauce and puree.
- Flatbread and Greek yogurt can be served with it.
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