Pan Fried Salmon Pea And Mint Puree Recipes

SALMON IN LEMON BRODETTO WITH PEA PUREE

Steps:

• To make the Lemon Brodetto, warm the olive oil in a medium saucepan over medium heat. Add the shallots and saute until tender, about 7 minutes. Add the lemon juice, zest, and broth. Bring to a simmer, and keep warm, covered, over low heat.
• To make the Pea Puree, combine the peas, mint, garlic, salt, and pepper in a food processor and puree. With the machine running, add the olive oil in a steady drizzle. Transfer the pea puree to a small bowl and stir in the Parmesan. Set aside.
• To make the Salmon, warm the olive oil in a large, heavy skillet over high heat. Season the salmon pieces with salt and pepper. Sear the salmon until a golden crust forms, about 4 to 5 minutes on the first side. Flip the fish and continue cooking until medium-rare, about 2 minutes more depending on the thickness of the fish.
• To assemble the dish, add the tablespoon chopped mint to the Lemon Brodetto and divide between 4 shallow dishes. Place a large spoonful of Pea Puree into the center of each bowl. Place a salmon piece atop each mound of Pea Puree. Serve immediately.

MINTED PEA PURéE

Steps:

• Gather the ingredients.
• Add the water to a medium pot and bring to a boil. Add the peas, fresh mint, and a pinch of salt and bring to a boil. Reduce the heat and simmer until the peas are tender, about 5 minutes.
• Drain the peas and mint in a colander.
• Using an immersion blender , quickly purée the peas and mint to create a smooth paste. If you don't have an immersion blender, use a food processor instead or mash the peas well with a potato masher or fork. Taste for seasoning and add salt and pepper to taste.
• You can use the peas in rough purée form, but if you want a very fine, smooth purée, push the mixture through a fine sieve.
• Stir in the butter and chopped mint leaves (if using) until all the butter has melted and is incorporated into the purée.
• Serve minted pea purée warm alongside your favorite meat or fish dish.

SEARED SCALLOPS WITH PEA PURéE, CRISP PANCETTA & GREMOLATA

Steps:

• Position a rack in the center of the oven and heat the oven to 375°F. Set aside 1 Tbs. of the shallots and put the rest in a 3-quart saucepan with 2 Tbs. of the oil and the garlic. Cook over medium-low heat until the shallots are soft and fragrant but not browned, about 5 minutes. Add the peas and the broth and season with a pinch of salt and pepper. Bring to a simmer over medium-high heat and then reduce the heat to medium low. Cover the pan and cook until the peas are tender, 5 to 8 minutes for fresh peas, 3 to 4 minutes for frozen. Transfer the contents of the pan to a blender and purée to a smooth consistency, adding a little water if needed. Season to taste with salt and pepper. Return the purée to the saucepan, cover, and set aside on the stovetop to keep warm. Put the pancetta on a baking sheet and bake until golden brown and crisp, 10 to 14 minutes. Set aside in a warm spot. In a small bowl combine the parsley, lemon zest, and the reserved 1 Tbs. shallots and set aside. Pat the scallops dry and season them generously with salt and pepper. Heat the butter and the remaining 1 Tbs. oil in a 12-inch nonstick skillet over medium-high heat until very hot. Add the scallops and cook, flipping once, until golden brown on both sides and almost firm to the touch, 2 to 4 minutes per side. Transfer to a plate. Portion the warm pea purée among four large salad plates or between two dinner plates. Arrange the scallops on the purée and crumble the pancetta on top. Sprinkle the gremolata over all and finish with a generous drizzle of olive oil.

PAN-FRIED SCALLOPS WITH PARSNIP PURéE & PANCETTA CRUMBS

Steps:

• To make the pancetta crumbs (which you can do up to a day ahead), set a large frying pan over a medium heat. Add the pancetta and sizzle for 5 mins, turning, until coloured. Sprinkle the breadcrumbs into the pan and continue frying and stirring until browned and crisp. Blitz the mixture in a food processor to fine crumbs. Mix in the thyme and store in an airtight container if making ahead.
• To make the parsnip purée, tip the parsnips into a small saucepan with the milk and some seasoning. Bring to the boil, reduce heat and simmer for 10-15 mins until the parsnips are tender. Purée the mixture in the food processor, then add the butter. Rub through a fine sieve into a clean saucepan, ready to reheat.
• Heat the oil in a large frying pan over a high heat. Season the scallops and lay them in a circle around the edge of the pan (see step 1). When the last scallop has been added, leave for 1 min until browned. Then, starting with the first scallop, gently turn (step 2). When all the scallops are cooked, transfer to a warm plate and quickly add the lemon juice to your hot pan, scraping the bottom to form a sauce and adding a splash of water if needed.
• Reheat the parsnip purée, then swipe onto 3 plates (step 3). Top with the scallops, pancetta crumbs and juices from the pan. Serve straight away.

PAN-FRIED COD ON A BED OF PEA PURéE WITH SMOKED BACON AND SHALLOT CREAM SAUCE

Steps:

• To make the pea purée: cook off the peas in boiling salted water until soft. Remove from the water using a spider or holey spoon and refresh in iced water. Once cool, remove from the water and leave the peas to drain for a little while.
• Place 400g/14oz of the peas into a food processor and blend to a purée. Pass the purée through a sieve to remove the outer skins and place the purée into a sauce pan.
• Warm and mix in the butter and season with salt and pepper. At the last minute add the remaining peas and you are ready to serve.
• To make the shallot and bacon velouté: Place the bacon trimmings and the milk together in a saucepan and bring to the boil.
• Separately, sweat the shallots with butter and a pinch of salt, do not colour. Add the thyme and bay leaf and continue to sweat for a further 2 minutes.
• Add the fish stock, cream and the infused milk with the bacon trimmings. Bring to the boil and slowly cook out for 20 minutes.
• Remove the bacon trimmings, thyme and bay leaf and pour the liquid and shallots in the blender and blend until very smooth, then pass through a chinois.
• Season with salt and pepper, add a knob of butter and using a hand blender create a cappuccino effect and serve.
• To make the roasted shallots: make sure they are peeled to an even size and that you don't cut off the root. Place them into a saucepan and cover with water, add a pinch of salt to twist and bring to the boil.
• Cook for about 5 minutes then pass off the shallots from the cooking liquid and refresh under running cold water.
• Add the butter to a frying pan, heat slowly and add the shallots, season with salt and pepper then slowly colour the shallots.
• Place into a preheated oven at 180C/350F/Gas 4 for 5 minutes then turn them and continue cooking until golden brown and soft.
• Deglaze the pan with a splash of vinegar and drain in a sieve to remove excess fat. Reserve for later use.
• To make the pan-fried cod: season with salt and pepper on both sides. Using a non-stick pan, heat with some olive oil and place the cod into the hot oil, skin side up.
• Place into a preheated oven at 200C/400F/Gas 6 for 2 minutes and then flip over and continue to cook for a further 3 to 4 minutes, being careful not to over cook.
• Remove from the oven and squeeze lemon juice over the fish. In the middle of each plate, place a spoonful of pea purée and dress three shallots around. Using a fish slice place the cod on top of the pea purée and then heat and froth the sauce using a hand blender and spoon around the fish.

PAN FRIED SALMON PEA AND MINT PUREE

Steps:

• To cook the salmon fillets, heat a non-stick frying pan until hot and add 1-2 tablespoons olive oil. Fry the salmon, skin side down, for 3 minutes. Flip over and cook the other side for 1-2 minutes. The flesh should be slightly springy when pressed. Season lightly. Add the mint leaves to a medium pan of boiling salted water. Bring back to the boil, then add the peas and blanch for 2-3 minutes until they are just tender and bright green. Drain, reserving the liquid. In a blender, puree the peas and mint with just enough of the reserved liquor to cover the peas until smooth and bright green. Add the butter and all but 4 tbsp crème fraîche. Season and pulse for a few seconds to combine. To serve. Place the salmon off centre and spoon the pea puree next to the salmon. Accompany with a dollop of crème fraîche.