A few days ago, I made this tasty fish dish. I served oven roasted grilled salmon fillets with a home-made minted pea mash, served with store-bought potato croquettes! I served some fresh young green asparagus tips with it! I served this for my husband Peter & I for our 6th wedding anniversary on Marth the 10th 2013. Yummy, I assure you!
MMM,…It is a very festive delicious Seasonal fish dish!
Recipe: for 2 persons, with bit of seconds
** For the oven roasted salmon:
2 x each 220 gr of salmon fillet, cleaned & pad dry on kitchen paper
green fish herbs from a grinder ( my fish herbs had in it: marjorie, onion, garlic, fennel seeds, sesame, dill, oregano, basil, celery, parsley & thyme )/ I used Piet Huysentruyt
Maldon sea salt
Black pepper, finely milled
** For the potato croquettes:
enough deep freeze potato croquettes for 2 persons
** For the minted pea mash:
55 gr of fresh green mint leaves, cleaned, washed & spun dry
frozen smaller garden peas: 400 gr
50 ml of soy cream
1 big shalot, peeled & finely minced
2 fat cloves of garlic, peeled & finely minced
Maldon sea salt
** For the green asparagus tips:
140 gr of fresh green asparagus tips
1. First, preheat your oven to 180°C ( 350 F ) for 10 minutes. I always use a fan oven. Adjust your oven to the right temperature.
2. Prepare your salmon fillets. Take a fitted oven dish & smear in with a fruity evoo. Smear your fish in with the same fruity extra virgin olive oil, on all sides. Grind your green fish herbs over each fish fillet & on the sides too. You want real good flavour from this. I scattered a bit of Maldon sea salt flakes & a bit of finely milled black pepper over the tops of each salmon piece. Place in the center of the oven & roast for about 30 to 40 minutes, depending on the thickness of your pieces. If it is thinner, you will need only 20 to 30 minutes. Check often.
2. After that, boil your peas in some salted water until cooked through. Drain well & set aside. In the same pot, add some baking margarine & let it melt. When hot, add garlic & shalot pieces & fry until browned & cooked through. Season with some salt, but not too much & finely milled black pepper. Let it cool down a bit. Now, heat up your soy cream & season with s & p. Add the peas to the hot soy cream & heat them through in here. Place the mint leaves in a food processor & add the peas-soy cream mix. Mix 3/4 fine. I wanted a more chunkier mash so I blitzed it thicker. Do what you want! 🙂 Taste! It has to taste fab! Heat up your 2 serving plates. At the same time, cook your asparagus tips for a few minutes until al dente & drain well. Keep warm.
3. Fry your potato croquettes in your fryer according to the packet instructions. Now, plate up! Place your roasted fish on one side, spoon your tasty pea-mint mash on the other side, spoon your cooked green asparagus tips, besides that & place your potato croquettes onto your plate & dig in instantly with a loved one! This is also great enjoyed with a good white wine, like an Australian wine, Chardonnay, Lindemans Bin 65, 2011. A perfect match or a good Sauvignon Blanc! 🙂
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Sophies Foodie Files
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