Salmon with Pea Puree and a Delicate Beurre Blanc Sauce

Ingredients

• Salmon
• Green peas
• Butter
• White wine
• Stock
• Heavy cream
• Shallot
• Fresh thyme
• Olive oil
• Mushrooms
• Salt
• Black pepper

Method

1. Gently saute finely chopped shallot in butter and olive oil.
2. Briefly blanch the peas in salted boiling water, then chill them in ice water to preserve their color.
3. Transfer the peas to a blender, add a little stock, cream, and butter, and blend until smooth. Season with salt and black pepper.
4. Sear the salmon skin-side down in a pan until crisp, then turn it and finish cooking briefly.
5. For the sauce, reduce shallot with white wine, then add a little stock and cream.
6. Once lightly reduced, gradually whisk in cold butter to create a delicate creamy emulsion.
7. Season with salt and, if needed, a drop of lemon juice for freshness.
8. Dice the carrot and mushrooms, blanch them briefly, then warm them gently in butter as a colorful garnish.
9. Plate the pea puree, place the salmon on top, spoon over the sauce, and finish with the vegetables.
10. Garnish with pea microgreens for freshness and a final visual lift.

✨ Pink tip

Do not overcook the salmon. It is at its best when it stays juicy. To keep the pea puree bright green, blanch the peas for 3 minutes and chill them quickly. Whisk the sauce away from a hard boil so it stays creamy.