Fillet of Salmon with Yellow Pepper and Celery Jus

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)

Seasoning

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.