Ingredients
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4 salmon fillets (250 g each) from Blue Island fish market
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50 g sesame seeds, toasted
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19 g black sesame seeds
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1 lemon (peel cut into thin slices & 2 tbsps lemon juice)
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2 tsp sweet paprika
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1 tsp salt
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600 g frozen peas
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20 g soft butter
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50 g milk
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2 sprigs fresh basil (leaves only)
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2 pinches salt
Instructions
- Get 4 salmon fillets (250g each) from Blue Island fish markets.
- Place the salmon fillets on a plate and set aside. Place a steep plate on mixing bowl lid, weigh in 50 g sesame and 10 g black sesame seeds and set aside.
- Place 60 g olive oil, 1 lemon (peel cut into thin slices & 2 tbsp lemon juice), 2 tsp sweet paprika and 1/2 tsp salt and grind 10 sec/speed 10. Brush the salmon fillets that you set aside and refrigerate for 15 minutes.
- Place 250 g water into mixing bowl, insert simmering basket into position and weigh in 600 g frozen peas. Place Varoma into position, place in the salmon fillets and steam 15 min /Varoma/speed 1. Meanwhile, preheat oven to 180°C.
- Remove Varoma, press the half-cooked salmon fillets into the sesame seeds, which you set aside, to cover the entire surface all around and place on a baking tray. Bake for 7 minutes (180°C). Meanwhile, make the purée.
- Remove simmering basket with aid of spatula, transfer the broth left below to a jag and set aside. Transfer the peas from the simmering basket into mixing bowl, add 125 g of the reserved broth and blend 30 sec/speed 3-6 gradually increasing speed from 3 to speed 6.
- Add 20 g soft butter, 50 g milk, 2 sprigs basil (leaves only), 1/2 tsp reserved salt, 2 pinches pepper and blend 30 sec/speed 4-9 gradually increasing speed from 4 to speed 9.
- Serve salmon fillets with pea puree.
Recipe from chef Noel Christos Bassil
*Useful items: steep dish, tray, jag
