Salmon & potato mille-feuille with pea sauce

Recipes / Fish

Detailed step-by-step description of how to cook the dish "Salmon & potato mille-feuille with pea sauce". Try it by all means

Recipe «Salmon & potato mille-feuille with pea sauce» presented in category Recipes / Fish, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: Olive oil, to grease, 2 large desiree potatoes, 2 tbsp olive oil, 500g salmon fillets, 1 lemon, thinly sliced , 20g butter, 1/2 brown onion, finely chopped, 200g fresh peas , 250ml Massel vegetable liquid stock, 125ml thin cream, Salt & freshly ground black pepper, 100g mixed salad leaves.

Ingredients:

  • Olive oil, to grease 
  • 2 large desiree potatoes 
  • 2 tbsp olive oil 
  • 500g salmon fillets 
  • 1 lemon, thinly sliced 
  • 20g butter 
  • 1/2 brown onion, finely chopped 
  • 200g fresh peas 
  • 250ml Massel vegetable liquid stock 
  • 125ml thin cream 
  • Salt & freshly ground black pepper 
  • 100g mixed salad leaves 

Instructions

  1. Preheat oven to 220°C. Lightly grease 2 baking trays with olive oil. Peel and thinly slice potatoes. Pat dry.
  2. 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.
  3. 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.
  4. 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.
  5. 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.