#SaturdaySessions: Salmon with pea purée and a medley of greens
Catch of the day
Oven-baked salmon gets a rich accompaniment of inspired vegetables
There's no doubt that salmon is one of the healthiest seafood you can tuck into. There's plenty of ways to cook this rich, nutrient-packed fish, but nothing beats popping it into the oven for a swift bake. Over at the Apero Restaurant at The Ampersand Hotel London, the chefs present an elegant oven-baked salmon dish with a whole bunch of greens to complete the meal. Below, their recipe for this quick and easy dish.
HERE'S WHAT YOU NEED Serves 6
6 salmon fillets, 170g each
For the pea purée
500g frozen peas
300ml white chicken stock
1 small white onion, finely diced
Salt to taste
For the medley of greens
1 large potato
18 spears asparagus
1 punnet shimeji mushrooms
200g broad beans
200g fresh peas
HOW TO MAKE IT
1. Lightly score each piece of salmon 3 times on the skin side.
2. Peel and dice the potato into 5mm cubes. Rinse off under cold water, then bring to a gentle boil in cold water with a pinch of salt: cook for approximately 4 minutes until the potato is done. Drain, and chill the potato cubes in the fridge.
3. Peel the asparagus and blanch in boiling water for 90 seconds, then refresh asparagus in iced water for 2 minutes. Store on a tray in the fridge.
4. Defrost the peas and leave to one side. Bring the chicken stock to a simmer. In a separate pan melt 75 of unsalted butter and add the onion. Slowly cook until the onion is translucent, then turn the heat up to full and add the peas. Season with salt. Pour over enough of the boiling chicken stock to cover the peas. Cook for 2 minutes, then transfer to the blender. Blend for 2 minutes on high, pass the purée through a fine sieve onto a chilled tray, and place in the fridge.
5. When ready, pre-heat the oven to 180˚C and bring a pan of water to the boil.
6. Heat a little vegetable oil in a non-stick frying pan. Heat the salmon skin side down until the flesh starts to colour, then transfer the pan to the oven for 4 minutes.
7. After 2 minutes drop the peas and broad beans into boiling water and cook for 1 minute. Add the diced potato and asparagus and cook together for a further 30 seconds, then drain all and place to one side.
8. Sauté the mushrooms in a little butter and salt. Warm the pea purée in a pan.
9. Remove the salmon from the oven, turn to flesh side down. Squeeze a little lemon juice over the salmon and remove from the pan.
10. To plate, simply place a spoon of pea purée on the plate and gently spread out with a palette knife. Place the vegetables on top, finally adding the mushrooms. Place salmon on the plate.