Lamb Salmon with Pea and Mint Puree and Sugar Snap Peas Strips

5 from 4 votes
Prep Time 30 mins
Cook Time 10 mins
Rest Time 10 mins
Total Time 50 mins
Course Main Course
Cuisine European
Servings4 people


  • 1 large onion (s)
  • 2 cloves garlic)
  • 3 tablespoon clarified butter
  • 700 g peas, frozen
  • 6 tablespoon crème fraîche
  • 1 bunch parsley
  • 1 bunch mint, fresh
  • some nutmeg
  • 2 teaspoons lemon juice
  • 600 g lamb salmon
  • 3 tablespoon olive oil
  • 200 ml white wine
  • 100 g suar snap peas
  • 50 g pine nuts
  • some butter
  • salt and pepper
  • 1 pinch (s) sugar


  • For the puree, peel off the onion and garlic and dice finely. Wash the parsley and mint, shake dry and pluck the leaves.
  • Sauté the onion and garlic in clarified butter without browning them. Add the frozen peas and let thaw while stirring. Then continue to cook for a few minutes while stirring.
  • Season the meat with salt and pepper and fry in the hot oil on both sides for about 3 - 4 minutes, depending on the thickness. Wrap in aluminum foil and let rest for 10 minutes.
  • Deglaze the roast with the wine and mix with 4 tablespoons of crème fraîche. Salt and pepper.
  • Add the parsley, mint, lemon juice and 2 tablespoons of crème fraîche to the peas and blend everything with the hand blender. Season to taste with salt, pepper and a little nutmeg.
  • Roast the pine nuts in a pan without fat. Cut the snow peas lengthways into thin strips, fry them briefly in a little butter and season with salt, a pinch of sugar and possibly a little nutmeg.
  • Arrange the plates with pea and mint puree, lamb, snow peas, pine nuts and the sauce.
  • Potato wedges from the oven and a yogurt dip, for example, go well with it.
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