Salmon fillet on pea puree with market vegetables and yuzu reduction

Ingredients for 5 servings:

• 3 shallots
• 3 tbsp butter
• 600 g peas
• 3 tbsp cream
• salt and pepper
• nutmeg
• cane sugar
• 150 g mushrooms (porcini mushrooms and chanterelles)
• 150 g cherry tomatoes
• 1 bowl of sugar snap peas
• 1 bunch of spring onions
• 150 g Romanesco
• 150 g heirloom carrot(s), purple
• 5 salmon fillets
• some butter
• ¼ cup soy sauce
• 3 tbsp mirin
• 1 small piece(s) of kombu seaweed
• 1 tbsp bonito flakes (katsuobushi)
• ¼ cup yuzu juice
• e.g. orange juice
• e.g. powdered sugar

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 13 hours 30 minutes

from the show “The Perfect Dinner” on VOX from 17.06.2020

For the pea puree: Roughly chop the shallots and sauté them in a pan with butter. Add the peas and let them cook slightly. Season with salt, pepper, nutmeg, and sugar. Add the cream. Sauté for 5-10 minutes, then puree. For the market vegetables: Blanch the carrots and Romanesco. Add the spring onions and snow peas to a wok and lightly caramelize with sugar, then add the carrots and Romanesco. Finally, add the mushrooms and tomatoes. Season everything with salt and pepper. For the salmon: Heat a non-stick pan over high heat and melt the butter. Score the salmon on the skin-side down to ensure even cooking. Once the pan is hot, fry the salmon skin-side down and reduce the heat to medium. Cook the salmon to your liking. When it’s about halfway cooked, turn it over and cook on the other side for 2-3 minutes. For the yuzu reduction: Combine all ingredients and season with powdered sugar and orange juice, if desired – yuzu juice is very acidic! Let it sit in the refrigerator overnight. Then strain the liquid and heat it gently in a saucepan. Season again if the sauce is too acidic. Vanessa prepared this recipe as a main course on the show “The Perfect Dinner” – Day 3 in Düsseldorf – on Wednesday, June 17, 2020.