Salmon with mashed peas and tarragon butter

Updated: Aug 30, 2021


2 persons

  • 450g frozen peas

  • 3 tablespoons butter

  • 50g heavy cream

  • 100ml dry white wine

  • 1 teaspoon lemon juice

  • 1 tablespoon chopped tarragon

  • 2 salmon fillets

  • Salt and pepper

  1. In a large saucepan of boiling water, cook the peas until tender, 3 to 4 minutes. Drain. In the same saucepan, melt 1 tablespoon of the butter in the cream. Add the peas and mash with a potato masher until chunky. Season with salt and pepper and keep warm.

  2. In a small saucepan, simmer the wine with the lemon juice over moderate heat until reduced to 1 tablespoon, 8 to 10 minutes. Reduce the heat to low and whisk in the remaining 2 tablespoons of butter until the sauce is thickened. Whisk in the tarragon and season with salt and pepper. Transfer the sauce to a small bowl and keep warm.

  3. Heat the oven 180C. Season the salmon filets with salt and pepper, put them on a tray. Bake in the oven for 12 minutes. Spoon the mashed peas onto plates and top with the salmon. Spoon the tarragon-butter sauce over the salmon and serve.

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