Ingredients
Truffle Pea Sauce
- 2 tablespoons Light Olive Oil
- 2 tablespoons Red Onion chopped finely
- 2 teaspoons Garlic chopped finely
- 1 ½ cups Green Peas frozen
- Handful of Basil Leaves
- 5-7 pieces Fresh Mint Leaves
- 2 tablespoons Fresh Tarragon Leaves
- 1 cup Chicken Stock
- 1 tablespoon Truffle Oil
- Salt and Pepper to taste
Salmon and Vegetables
- 4 pieces 200 grams Salmon Fillet with skin on
- 2 tablespoons Freshly Squeezed Lemon Juice
- Salt and Pepper to taste
- 2 tablespoons Light Olive Oil for grilling
- 3 cups Marble Potatoes boiled until tender
- 2 tablespoons Light Olive Oil
- 2 tablespoons Unsalted Butter
- 1 tablespoon Garlic finely chopped
- 200 grams Spinach
- Salt & Pepper to taste
- Alfalfa for garnish
Instructions
- Boil the potatoes first until tender. Once it is cooked, remove from water and set it aside.
- Make the truffle pea sauce. Using a frying pan, heat oil over medium heat. Add the onions and garlic, sauté for about 2 minutes.
- Add the green peas, basil leaves, fresh mint leaves and tarragon. Stir for few seconds.
- Pour in the chicken stock. Simmer for about 10 minutes.
- Remove from heat and transfer the vegetables to a food processor. Puree until smooth. Add more chicken stock if needed.
- Add the truffle oil and season with salt and pepper. Pulse for few seconds to mix everything together. Set aside the sauce.
- Score the skin of salmon. Squeeze some lemon juice all over the salmon. Season with salt and pepper.
- Using a griddle. Add the oil and turn on the heat to medium. Pan-grill the salmon until tender. Once the salmon is cooked, set it aside and keep in warm place.
- In a frying pan, heat the oil over medium heat. Stir in the butter until completely melted.
- Add the garlic and sauté for about 1 minute.
- Add the marble potatoes and mix well until well coated in oil and butter.
- Put the spinach and continue to stir until spinach is wilted. Season with salt and pepper.
- To assemble, spread the truffle pea sauce on the plate. Add the sautéed potatoes and spinach. Place the salmon on top. Garnish with alfalfa.
