Warm Alaskan wild salmon on a green pea crème with saffron sauce
Recipe from Frosta
280 g Alaskan wild salmon fillets
200 g frozen peas
0.1 l cream
0.05 l olive oil
1 small onion
2-3 bay leaves
100 g celery
2-3 pepper corns and pimento corns
100 g carrot infused olive oil
0.1 l dry white wine
saffron (threads or ground)
1 cl Noilly Prat (French vermouth)
1 cl Pernod
0.2 l cream
salt and freshly milled pepper
- Saffron sauce: Rinse the salmon bones under running water and cut them up. Sweat the chopped vegetables in olive oil and add the bones, pour on the white wine and top up with 0.75 l water. Add the spices to the pan, simmer for about 20 minutes and then pass the stock through a sieve. Reduce the stock to half the amount, then add the cream, the Noilly Prat and the Pernod and allow to thicken again. Season with salt and pepper.
- Pea crème: Blanch the peas briefly in salt water and blend while still hot with the heated cream until a creamy mixture is obtained. Season with salt and nutmeg.
- Brush the salmon fillets with olive oil and season with coarse salt, warm in the oven at 50˚C for about 15 minutes. Lay the salmon fillets on the pea crème and serve with the saffron sauce.