Cream of peas with seared salmon

Serves 4

Preparation time 30 mins to 1 hour

Cooking time 10 to 30 mins

4 x 100g/3½oz salmon fillets
1 handful of coarse sea salt
500ml/17fl oz chicken or vegetable stock
450g/1lb frozen peas
1 tsp caster sugar
150ml/5fl oz double cream
50g/2oz butter
olive oil for frying
1 bunch rocket salad (optional)
1. Season the salmon fillets with the coarse sea salt and leave to marinate for 1 hour. After 1 hour wash the salmon fillets and pat dry.
2. Combine the chicken stock, peas and sugar in a saucepan and simmer for 12-15 minutes until peas are tender.
3. purée in a food blender then strain through a sieve into a clean saucepan.
4. Add the cream, bring back to the boil and check for seasoning.
5. Incorporate the butter using a hand blender.
6. Heat a non-stick pan, brush the salmon fillets with olive oil and pan-fry for 2 to 3 minutes on each side.
7. Place washed and picked rocket leaves onto centre of warmed plates, place the cooked salmon on top and pour the pea soup around the salmon.

Points of interest and variations:
1. Salting the salmon semi-cures the fish. This cuts down on the cooking time and also draws out some of the fat in the fish.
2. The soup recipe can be served as a soup on its own. Use the same recipe and method for other soups, for example pumpkin in winter, cauliflower or asparagus.
3. The soup could be garnished with spring broad beans or peas.
4. The soup could be flavoured with a tsp of curry or fresh mint.

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