{"id":2336,"date":"2025-05-26T09:38:23","date_gmt":"2025-05-26T09:38:23","guid":{"rendered":"https:\/\/redheadwithafork.ch\/?p=2336"},"modified":"2025-05-26T09:53:04","modified_gmt":"2025-05-26T09:53:04","slug":"salmon-with-pea-and-mint-puree","status":"publish","type":"post","link":"https:\/\/redheadwithafork.ch\/index.php\/2025\/05\/26\/salmon-with-pea-and-mint-puree\/","title":{"rendered":"Salmon with pea and mint puree"},"content":{"rendered":"\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-colibri-color-1-color\">Ingredients<\/mark><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4 salmon fillets<\/li>\n\n\n\n<li>500 ml of fish stock<\/li>\n\n\n\n<li>4 sprigs of min<\/li>\n\n\n\n<li>dry white wine as necessary<\/li>\n\n\n\n<li><strong>Pur\u00e9e<\/strong>\n<ul class=\"wp-block-list\">\n<li>400 g each of mangetout and peas<\/li>\n\n\n\n<li>60 ml of fresh, chopped mint<\/li>\n\n\n\n<li>4 dl of vegetable stock<\/li>\n\n\n\n<li>100 ml of double cream<\/li>\n\n\n\n<li>2.5 ml of ground black pepper<\/li>\n\n\n\n<li>Aromat to taste<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-colibri-color-1-color\">Instructions<\/mark><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>In the oven, preheated to 180\u00b0 C, poach the fillets with the sprigs of mint in the fish stock and enough white wine to cover the fish, for 15 minutes.<\/li>\n\n\n\n<li>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 pur\u00e9e. Reheat on low in the micro-wave for about 3 minutes.<\/li>\n\n\n\n<li>Dress the fish on a bed of the pur\u00e9e.<\/li>\n<\/ol>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-colibri-color-1-color\">Notes<\/mark><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Serve with plain boiled whole new potatoes.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients Instructions Notes Serve with plain boiled whole new potatoes.<\/p>\n","protected":false},"author":1,"featured_media":2337,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[136],"tags":[169,168,144,156],"class_list":["post-2336","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fish","tag-mangetout","tag-mint","tag-peas","tag-salmon"],"_links":{"self":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/2336","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/comments?post=2336"}],"version-history":[{"count":1,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/2336\/revisions"}],"predecessor-version":[{"id":2338,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/2336\/revisions\/2338"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/media\/2337"}],"wp:attachment":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/media?parent=2336"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/categories?post=2336"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/tags?post=2336"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}