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Salmon & potato mille-feuille with pea sauce
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Ingredients:
  • Olive oil, to grease
  • 2 large (about 180g each) desiree potatoes
  • 500g salmon fillets
  • 1 lemon, thinly sliced
  • 20g butter
  • 1/2 brown onion, finely chopped
  • 200g (1 1/4 cups) fresh peas
  • 250ml (1 cup) vegetable liquid stock
  • 125ml (1/2 cup) thin cream
  • Salt & freshly ground black pepper
  • 100g mixed salad leaves
Instructions:
  • Preheat the oven to 220°C. Lightly coat 2 baking trays with olive oil. Peel and thinly slice the potatoes, then pat them dry.
  • Arrange the potato slices in a single layer on the trays, then generously drizzle them with 2 teaspoons of oil. Bake in the oven for about 20 minutes or until they turn golden brown and become crispy. Let them cool before continuing.
  • In a frying pan, submerge the salmon and lemon slices with cold water. Bring to a gentle simmer over medium heat. Reduce heat to medium-low and poach for 15 minutes uncovered. Remove the salmon with a slotted spoon onto a plate. Allow to cool for 10 minutes before roughly flaking it.
  • To prepare the pea sauce, melt the butter and remaining oil in a saucepan over medium heat until foamy. Sauté the onion for 5 minutes until softened. Add the peas and stock, bringing it to a boil. Simmer for 5 minutes until peas are vibrant and tender. Let it rest for 5 minutes, then stir in the cream. Blend half of the mixture, transfer to a saucepan, and repeat with the rest. Gently reheat the sauce and season with salt and pepper to taste.
  • Place 3 potato slices in a circle on each plate, layer with flaked salmon and salad leaves. Add remaining potato slices on top and generously drizzle with pea sauce. Serve promptly.

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