Fried salmon with pea puree

Ingredients for 4 servings:

• 250 g salmon fillet(s), thawed or fresh
• 2 sprigs of dill
• 2 sprigs of mint
• 2 small shallots
• 2 cloves garlic
• 2 tbsp butter
• 450 g peas, frozen
• 150 ml buttermilk
• 1 tsp salt
• 1 tsp pepper
• 2 tbsp sunflower oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Wash the dill and mint and shake dry. Peel and finely dice the shallots and one garlic clove. Fry both in a pan with the oil. Add the peas and buttermilk, bring to a boil, then set aside 2 tablespoons of the pea mixture for garnishing. Purée the remaining peas in the pot with a hand blender until medium-fine, 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 garlic clove, skin on, slightly. Heat the oil in a large pan, add the garlic, and quickly fry the salmon pieces over high heat until golden brown on all sides. The salmon should still be slightly translucent on the inside; then it’s perfect. Serve the pea puree with the salmon and garnish with the pea mixture.