PAN-FRIED SALMON

 In Home Chefs Club, Recipes

WITH MUSHY PEAS, BEURRE NOISETTE WITH PINE NUTS

Serves:  4

Preparation Time:  30 minutes

Cooking Time:  15 minutes

INGREDIENTS

Salmon

  • 30ml olive oil
  • 4 x 100g salmon pieces
  • Salt
  • Pepper
  • 1 Tbsp butter
  • ½ lemon

Mushy Peas

  • 250g peas
  • 1 Tbsp butter
  • 60ml cream
  • Salt
  • Pepper

Beurre Noisette & Pine Nuts

  • 50g butter
  • 15ml lemon juice
  • 30g pine nuts, toasted

METHOD

Salmon

Heat the olive oil in a non-stick pan over a medium-low heat. Season the salmon pieces generously with salt and pepper.

Place the salmon in the hot pan skin side down. Allow to cook for 4 minutes until the skin is crispy. Turnover the salmon, add the butter and continue cooking until cooked through, 2-3 minutes.

Remove from the pan and squeeze over lemon juice.

Mushy Peas

Bring a pot of salted water up to the boil. Add the peas and cook for 2 minutes. Strain and add the butter and cream to the hot peas. Blend or mash the peas until mushy/chunky, not completely smooth. Season with salt and pepper.

Beurre Noisette & Pine Nuts

Put the butter in a pot on the stove top over a medium-high heat. All the butter to come to a beurre noisette, nutty brown, whisking often to ensure it does not burn. Remove from the heat and add the lemon juice and pine nuts.

TO PLATE

Place a heaped spoon of mushy peas in the centre of each plate. Top with the salmon then drizzle over the beurre noisette and pine nuts.



Recipes developed and styled thanks to Lisa Clark Food Stylist

Recent Posts
Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Not readable? Change text. captcha txt