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Salmon with pea purée and red radish salad
Serves 4 Starters and mains
Ingredients
- 4 x 160-180g salmon fillets, skin on, pin-boned
- 2tbsp olive oil
For the pea purée
- 650g frozen peas, thawed
For the honey mustard sauce
- 2tbsp Dijon mustard
- 2tbsp organic honey
- 1 egg yolk
- juice of 2 lemons
- 80ml olive oil
For the red radish salad
- 1 small handful of podded broad beans (if using frozen, thaw and remove the skins)
- ¼ bunch of red radishes, thinly sliced
- ¼ fennel bulb, thinly sliced
- 60g chervil, picked or micro parsley or watercress
- 3tbsp thinly sliced celery hearts (yellow centre ribs of the celery), leaves picked and stalks thinly sliced
- juice of 1 lemon
- 2tbsp extra virgin olive oil
Method
For the garnish
20g fresh horseradish, peeled and grated
For the honey mustard sauce, place the mustard, honey, egg yolk and lemon juice in a bowl, season with salt and freshly ground black pepper and whisk well. While still whisking, slowly add the olive oil until the mixture is pale in colour and is of a pouring consistency.
For the pea purée, place the thawed peas in a blender and add 1tbsp water. Blend the peas until smooth, then season with salt and freshly ground black pepper to taste. Pass through a sieve to allow the purée to become a smooth consistency, then set to one side.
Lightly coat the fish with 1tbsp of olive oil and season with salt and freshly ground black pepper. Heat the remaining olive oil in a frying pan over medium-high heat and cook the fish, skin-side down, for 1-2 minutes, or until the skin is golden, then flip the fish over and cook for a further 2 minutes, or until the fish is cooked medium-rare.
Meanwhile, for the red radish salad, blanch the broad beans in boiling salted water, then drain and place in iced water to cool down enough to remove the skins. Combine the peeled broad beans with the radish, fennel, chervil and celery heart in a bowl. Add the lemon juice and extra virgin olive oil, season with salt and freshly ground black pepper and
toss well.
Spread 2tbsp of the pea purée onto each serving plate and add a little of the honey mustard sauce. Place the fish on top, serve with the red radish salad and garnish with fresh horseradish.
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