Salmon & potato mille-feuille with pea sauce

Salmon-amp-potato-mille-feuille-with-pea-sauce

Prepare Time: 0:20 | Cook Time: 0:35 | Difficulty: CAPABLE COOKS

Ingredients

Nutrition

Energy

1572kJ

Fat saturated

10.00g

Fat Total

26.00g

Carbohydrate sugars

3.00g

Carbohydrate Total

11.00g

Dietary Fibre

4.00g

Protein

25.00g

Cholesterol

83.00mg

Sodium

230.53mg

All nutrition values are per serve.

Method

  1. Preheat oven to 220°C. Lightly grease 2 baking trays with olive oil. Peel and thinly slice potatoes. Pat dry.

  2. Place potato slices, in a single layer, on the trays. Drizzle with 2 teaspoons of oil. Cook in oven for 20 minutes or until golden brown and crisp. Set aside.

  3. Meanwhile, place the salmon and lemon slices in a frying pan and cover with cold water. Place over medium heat and bring to a simmer. Reduce the heat to medium-low and poach, uncovered, for 15 minutes. Use a slotted spoon to transfer the salmon to a plate. Set aside for 10 minutes to cool. Roughly flake.

  4. To make the pea sauce, heat the butter and remaining oil in a saucepan over medium heat until it foams. Add the onion and cook, stirring occasionally, for 5 minutes. Add the peas and stock and bring to the boil. Cook, stirring occasionally, for 5 minutes or until peas are bright green and tender. Set aside for 5 minutes. Stir in cream. Blend half of the pea mixture. Transfer to a saucepan. Repeat with remaining pea mixture. Stir over low heat until heated through. Taste and season with salt and pepper.

  5. Arrange 3 slices of potato in a circle on each serving plate. Top with flaked salmon and salad leaves. Top with remaining potato and drizzle with pea sauce. Serve immediately.


Australian Good Taste – October 2002 , Page 60

Recipe by Rodney Dunn
Photography by Chris Chen

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