Salmon in nori sheet with wasabi puree and sugar snap peas

Ingredients for 4 servings:

• 4 salmon fillets
• Nori sheets, at least one
• Pepper, from the mill, black
• 100 g butter, melted
• 1 tbsp oil
• 1 kg potato(s), floury, cooked
• 120 g sour cream
• 1 tbsp wasabi paste
• 30 g butter
• 3 tbsp milk
• Salt, Himalayan, from the mill
• 1 pack of sugar snap peas

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

First, we start with the mashed potatoes. Wash, peel, and quarter them, then boil them until soft. Drain the water and add the sour cream, wasabi paste, butter, and milk, and blend until puree. Season with Himalayan salt to taste. Done. Keep warm. Bring the snow peas to a boil in a pot of water and simmer until al dente. Add salt to the water. Drain and keep warm. Cut the nori sheet into 4 even strips. Wash the salmon fillets, pat dry, and season with pepper, then wrap each one in the middle with a nori sheet. Heat the oil in a pan and then add the salmon fillets, skin-side down. Fry for 3 minutes, turn, and continue frying for a maximum of 2 minutes, then serve immediately. Drizzle melted butter over the mashed potatoes and fish.