Sunday, February 17, 2013
Seared salmon with a snow pea - dill sauce and pasta
It's funny how we unknowingly adopt things from our childhood or our parents. One of this things in my case is eating fish on Fridays. I know, my parents took it on from their parents and the tradition of eating fish on Fridays roots in the catholic church, which introduced the prohibition or sacrifice of meat in order to remember the Good Friday, when Jesus was killed.
As you can see, I was raised catholic, at least the first 10 years of my life or maybe even longer. That was mostly the time when I lived in Poland. Poland is very convinced catholically and you didn't have much of a choice back then, in great part because my grandparents were devout. I remember my grandparents house with all the crucifixes and pictures of the pope and saints. It was very impressing. The time we moved to Germany, my parents felt more liberated and turned their back on the church. But some habits die hard and so here we are, we had fish for lunch.
Ingredients for 2
2 salmon fillets with skin
100 g snow peas ( mange tout)
70 g frozen peas
200 ml white wine
200 ml fish stock
1 dash of cream
1 shallot
1 garlic glove
fresh or frozen dill
70 g frozen peas
200 ml white wine
200 ml fish stock
1 dash of cream
1 shallot
1 garlic glove
fresh or frozen dill
zest of one lemon
salt
pepper
olive oil
olive oil
2 lemon wedges
Take your frozen peas out of the deep freeze. Bring the water for the pasta to boil and cook your pasta al-dente (I took spaghetti, but fettuccine or linguine should be even better).
Take your frozen peas out of the deep freeze. Bring the water for the pasta to boil and cook your pasta al-dente (I took spaghetti, but fettuccine or linguine should be even better).
Meanwhile cut the snow peas in bite-size pieces and chop your shallot and garlic finely. Rinse salmon in cold water, pat dry and season to taste. Preheat your oven to 100 °C on grill function.
Heat a dash of olive oil in a pan and place your salmon fillets on the skin in the pan. Sear the fillets from all sides and place them in a heat-proof dish. Put the salmon skin up into the oven.
Heat a dash of olive oil in a pan and place your salmon fillets on the skin in the pan. Sear the fillets from all sides and place them in a heat-proof dish. Put the salmon skin up into the oven.
Take same pan as for the salmon and stir-fry the shallot, garlic, snow peas and peas in the remaining oil, deglaze with white wine and cook till wine is almost evaporated. Pour in the fish stock and simmer for few minutes. Add the lemon zest, season with salt, pepper and dill to taste, reduce the heat to a minimum, than add a generous dash of cream. Be careful, the sauce must not cook, otherwise the cream will curdle. The reason is the acidity from the white wine. If it happens, don't worry, the sauce still tastes good, it just doesn't look that appetising.
Arrange your pasta and salmon on the plate, pour the sauce all over and garnish with the lemon wedge.
Enjoy!
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