Detailed step-by-step description of how to cook the dish "Salmon & potato mille-feuille with pea sauce". Try it by all means
- Preheat oven to 220°C. Lightly grease 2 baking trays with olive oil. Peel and thinly slice potatoes. Pat dry.
- Place potato slices, in a single layer, on the trays. Drizzle with 2 teaspoons of oil. Cook in oven for 20 minutes or until golden brown and crisp. Set aside.
- Meanwhile, place the salmon and lemon slices in a frying pan and cover with cold water. Place over medium heat and bring to a simmer. Reduce the heat to medium-low and poach, uncovered, for 15 minutes. Use a slotted spoon to transfer the salmon to a plate. Set aside for 10 minutes to cool. Roughly flake.
- To make the pea sauce, heat the butter and remaining oil in a saucepan over medium heat until it foams. Add the onion and cook, stirring occasionally, for 5 minutes. Add the peas and stock and bring to the boil. Cook, stirring occasionally, for 5 minutes or until peas are bright green and tender. Set aside for 5 minutes. Stir in cream. Blend half of the pea mixture. Transfer to a saucepan. Repeat with remaining pea mixture. Stir over low heat until heated through. Taste and season with salt and pepper.
- Arrange 3 slices of potato in a circle on each serving plate. Top with flaked salmon and salad leaves. Top with remaining potato and drizzle with pea sauce. Serve immediately.
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Mixing Bowl Set
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