Salmon with pea and mint puree

Ingredients

• 4 salmon fillets
• 500 ml of fish stock
• 4 sprigs of min
• dry white wine as necessary
• Purée
  • 400 g each of mangetout and peas
  • 60 ml of fresh, chopped mint
  • 4 dl of vegetable stock
  • 100 ml of double cream
  • 2.5 ml of ground black pepper
  • Aromat to taste

Instructions

1. In the oven, preheated to 180° C, poach the fillets with the sprigs of mint in the fish stock and enough white wine to cover the fish, for 15 minutes.
2. Meanwhile, cook the peas in the vegetable stock until tender, strain and liquidize the peas with the mint and pepper using very little cream to achieve a moderately thick purée. Reheat on low in the micro-wave for about 3 minutes.
3. Dress the fish on a bed of the purée.

Notes

Serve with plain boiled whole new potatoes.