When I cook, I now and then stumble upon a perfect combination of tastes. Last time it happened was today.
I made baked salmon for dinner and served it with a pea sauce, and it was marvellous! This is definitely something I will make again.
The pea sauce is inspired from a cooking show with Nigella Lawson. She served this pea sauce with lamb (she also added some dry mint to it which I omitted for this recipe).
I decided to try and mix it with fish and it paired perfectly with baked salmon. Since salmon and trout share many of the same qualities, this delicate sauce goes with both.
I baked my salmon in aluminum foil in the oven (400F) for ten minutes. Before I baked it, I sprinkled my salmon with some fresh lemon juice, a little salt and fresh dill on top.
For the pea sauce, you will need the following ingredients:
1 garlic clove, peeled
1 to 2 cups of peas
2 tablespoons parmesan sauce
3 to 4 tablespoons creme fraiche (- or mascarpone cheese)
Salt and pepper to taste
Heat a couple of cups water in a pan. Add the peas and garlic clove, and cook until peas are done. (I used frozen peas so it only took a couple of minutes.)
Drain the peas and add all the ingredients in a food processor. Blend on high for a fev seconds, then scrape down the edges of the bowl with a spatula, add the lid and blend for a few seconds more.
I served the fish and pea sauce with baked potatoes and steamed asparagus (- asparagus being the vegetable of the season right now.)