I was experimenting with some sauce to go with my fish dinner the other day; I fancied something fresh and different.
I came up with this little number and enjoyed it so much that I thought it worthy of a post.
This is a beautiful fresh tasting summer dish.
Fillet of Salmon with Yellow Pepper and Celery Jus
(served with crushed fresh peas)
You will need
2 – Salmon Fillets
60 Gm – Butter
100Gm – White Wine
2 stalks – Celery (chopped)
2 – Medium Yellow Peppers (de seeded and chopped)
500 Gm - Fresh Peas
Fresh Mint Stalks (tied into a bundle)
Pan fry the salmon in the butter until almost cooked then removed and set aside.
Add the wine to the pan of butter and reduce by half over a medium heat.
Put the peppers and celery into a food processor and make into a paste.
Add the pepper and celery paste to the reduced wine and butter then simmer for 10 minutes on a medium heat.
Season with salt and freshly ground black pepper at this point.
Then press through a fine mesh sieve, pour back into the cleaned pan then replace the salmon on a medium heat until cooked through.
Place the peas in a pan of boiling water with the mint stalks for 5 minutes, remove the mint stalks then take out about ¾ of the peas and pulse in the liquidiser.
Serve with the crushed peas with a few whole ones on the top.