Baked salmon with pea puree and asparagus
Peel the potatoes, cut them into pieces and cook them until tender. Add the frozen peas for the last 5 minutes, drain and mash together. Season the puree with pepper, salt and a pinch of nutmeg.
Peel the asparagus, remove the wooden ends and cut into pieces. Bake them golden brown in a knob of butter.
Also fry the salmon slices in a knob of butter.
Bring the sauce, the cream and the white wine to the boil for the sauce in a saucepan. Thicken a little, remove the sauce from the heat and season with the juice of half a lemon, pepper, salt and a handful of coarsely chopped chervil.
Divide the puree between different plates. Put a piece of salmon and some asparagus on top. Arrange another slice of serrano ham and serve with the cream sauce.
Njam recipe original
Keyword, Lifestyle, recipes, salmon asparagus