Salmon in sesame coating with sugar snap peas, carrot puree and orange cream sauce

Ingredients for 2 servings:

• 400 g salmon fillet(s), fresh, without skin
• some sesame, black
• some sesame, white
• 200 g sugar snap peas
• 2 m.-sized carrot(s)
• 1 spring onion(s)
• 3 oranges
• 1 small onion(s)
• 150 ml cream
• 100 ml white wine
• 2 tbsp, heaped dill, finely chopped, fresh
• 1 tbsp, stripped tarragon, finely chopped, fresh
• some flour
• some butter
• some olive oil
• some salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Squeeze 250ml of orange juice and grate some of the zest. Boil this down with the white wine until it has reduced by half. Finely chop the onion and sauté in a little butter, then dust with flour and deglaze with the cream (save a little for the carrot puree). Now add the reduced orange juice and simmer for about 10 minutes. Finally, add the dill and tarragon and season with pepper, salt, and nutmeg. Finely chop the carrots and cook for about 10 minutes, then puree with the spring onion and a little cream and season with pepper and salt. Sauté the snow peas with a little butter in a pan for about 5-6 minutes, season with pepper and salt. Mix the black and white sesame seeds on a plate. Divide the salmon fillet, add a little salt, and roll in the sesame seeds to coat all sides. Now fry the salmon for 5-7 minutes on each side, depending on its thickness, over medium heat. Arrange the salmon on the snow peas, drizzle with a little orange sauce, and serve with the carrot puree. Serve with boiled potatoes or rice.