Poached salmon with peas
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Ingredients:
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So...let's start! Heat the 20ml of olive oil in a deep pan. Once the oil is hot reduce the heat to medium and add the onions. Stir and let the onions soften little. Once they are soft - won't take long since they are finely chopped - add the leeks. Stir softly so the leeks don't break apart. When the leeks are soften a little turn the heat to high and add the wine. Let the wine evaporate and reduce in size and add half the juice and simmer little more. Add the water, the 1 1/2 tsp salt, the 1/4 tsp pepper, and bring to a boil. Once it boils, bring the heat to medium low and add the salmon whole skin side down. Let the salmon cook for about 12-15 minutes depending how thick your salmon is and how well you like it cooked. Once cooked remove the salmon from the pan and carefully peel the skin off. Set it aside and simmer the remaining liquid left, until it reduces in size and you are left with a sort of thick sauce. Now is your chance to add the caviar if you wish to give the sauce little kick to it. We left it out as we didn't want it to become spicy but if you want some spice please do so, it goes very well with the rest of ingredients.
In the meantime bring the potatoes and the peas to a boil in separate pots and cook them thoroughly. Once they are cooked place them on a bowl together and set them aside. In one of the pots heat the 10ml of olive oil and add the small onion that is finely chopped. Cook the onion until soft and add the lemon juice from the half a lemon. Stir a little and add the mixture to the peas. Add the dill, the 1/2 tsp salt, the 1/4 tsp pepper, the butter and mash the mixture well with a fork or hand blender. Your puree is ready.
To serve put a generous portion of your puree on the plate and you can flake the salmon on top or put a big chunk of it on the side. Add the sauce on the top of the salmon and puree. Enjoy!
In the meantime bring the potatoes and the peas to a boil in separate pots and cook them thoroughly. Once they are cooked place them on a bowl together and set them aside. In one of the pots heat the 10ml of olive oil and add the small onion that is finely chopped. Cook the onion until soft and add the lemon juice from the half a lemon. Stir a little and add the mixture to the peas. Add the dill, the 1/2 tsp salt, the 1/4 tsp pepper, the butter and mash the mixture well with a fork or hand blender. Your puree is ready.
To serve put a generous portion of your puree on the plate and you can flake the salmon on top or put a big chunk of it on the side. Add the sauce on the top of the salmon and puree. Enjoy!
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