Salmon Beurre Blanc / Petit-pois purée / Tomato concassée with Chorizo

Step 1 - Petit-pois purée

Ingredients

500g / 17oz Petit-pois

1 clove of garlic

Salt and pepper

Method

First prepare the petit-pois, bring to boil in a saucepan with a large spoon of salt. The salt will help the peas to stay green, add one clove of garlic. When they are cooked, soft, strain them and let them cool down in cold water. Mix into a purée and add a little stock, water, wine (!) or liquid cream. Then strain the purée in order to have a very soft texture. Keep it in a small saucepan to heat it up before serving.

Step 2 - Tomato concassée with Chorizo

Ingredients

3 large tomatoes

1 clove of garlic

Piece of chorizo

Salt and pepper

Olive oil

Basil

Method

First bring to boil some water in a saucepan and plunge the tomatoes in order to take out the skin off. Cut them in 4 and scoop out the seeds, cut them in small cubes.  Cut the chorizo the same size.  In a sauce pan with olive oil cook the diced tomatoes until they become dry, add the garlic, the basil, salt, pepper, and then add the chorizo, in order just to heat it up but not to cook it. Serve it warm.

Step 3 -  Beurre Blanc

Ingredients

190g / 7 Oz butter 

1 shallot 

5 tablespoons of vinegar (any kind) 

Salt/ ground pepper 

2 spoons of cream

 

Method 

Dice the shallot as small as you can. In a saucepan put the shallot and the vinegar together with a pinch of salt and pepper. Let it cook slowly. Add the cream. When the shallots are cooked, add the butter little by little, while whisking at the same time. (Make sure your butter is kept cold before adding). This classical French sauce is very good with any kind of fish.

Step 4 - Seared Salmon

Ingredients

6 pieces or 150g/ 5oz fish 

Salt and ground pepper 

Olive oil

Method

Take off the fish bones with a tweezers. Pre-heat a saucepan with a spoon of olive oil. Season the fish both sides. You can add lemon peel, ginger, and any flavors you like. Sear the fish skin side first until you can see on the edge a nice brown color. Finish to cook in the oven 350f (190°C) for 5 minutes depending how thin the flesh is.

SERVE all together with some fresh salad and some open clams.