Ingredients
- 4 x 200g Salmon Steaks.
- 6 – 8 Potatoes, peeled and cut into halves.
- 8 – 12 Asparagus, cut 3cm off of the bottom and discard.
- 2 Tablespoons Cream.
- 3 Tablespoons Butter.
- 2 Tablespoons Oil.
- Salt and Pepper
- Water
- Beurre Blanc (Recipe Here).
- 1 ½ cups Frozen Peas.
- 50g Butter.
- Salt and Pepper.
Pea Puree (optional)
Method
- Add potatoes to pot of water and bring to boil. Put a second pot of water on the stove with a pinch of salt and bring to boil.
- Heat oil in pan to a medium – high heat.
- Rub salt onto the skins of the salmon streaks.
- Put salmon in the pan skin side down for and cook for 4 – 5 minutes. Then cook for 2 – 3 minutes on each of the other sides.
- Once salmon has finished cooking remove from heat and allow to rest.
- While salmon is resting put asparagus into the pot of boiling water and cook for 2 – 3 minutes, then strain. Test potatoes, when soft strain and add the butter, cream, and a pinch of salt and pepper and mash with a potato masher until there is no lumps (please note that you rest the salmon, mash the potatoes and cook the asparagus at the same time).
- To serve, place a few tablespoons on mash potatoes in the centre of the plate, then asparagus, then put salmon on top with skin facing up, and drizzle the Beurre Blanc around the plate (top with pea puree, optional).
- Add peas to a boiling water and cook for 1 – 2 minutes (until peas are soft).
- Strain peas a put in a blender with butter and a pinch of salt and pepper.
- Blend until the right consistency.
- Place a spoon full on top of salmon.