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Salmon with Lemongrass Pea Puree and Chickpea Balls

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Salmon with Lemongrass Pea Puree and Chickpea Balls

The perfect salmon with lemongrass pea puree and chickpea balls recipe with a picture and simple step-by-step instructions.

  • 600 g Salmon loins
  • 200 g Frozen peas
  • 50 g Lemongrass puree
  • 200 g Dried chickpeas
  • 500 ml. Chicken broth
  • 100 g Panko breadcrumbs
  • 200 g Ghee
  • 200 ml. Cream 30% fat
  • Salt and pepper
  • Harissa paste
  1. Soak the chickpeas in water the day before. Drain the water, cook with the chicken stock until soft and season with harissa paste. Let cool and shape into small balls. Roll these in panko breadcrumbs and deep fry in ghee. Warm the peas with cream, salt and pepper, puree in the blender and then mix with lemongrass puree. Cut salmon loins into slices and fry briefly in ghee on one side. Let it simmer briefly in the pan.
Dinner
European
salmon with lemongrass pea puree and chickpea balls

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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