Roasted Salmon With Pea Puree & Fennel Salad Recipe
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Cooking tools:
- Blender
- Pepper mill
- Oven
- Saucepan
- Skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Colander
- Measuring cup
- Plate
Ingredients
- 6 (1 kilogram) salmon fillets (skin on and bones removed)
- 2 tablespoons olive oil (extra virgin 40 mls)
- 500 grams frozen peas
- 1 1/2 cups chicken stock (375 mls)
- 2 teaspoons thyme leaves, fresh
- 50 grams butter, chopped
- 2 fennel bulbs (baby)
- 1 bunch watercress (picked and washed)
- 1/4 cup olive oil (extra virgin 60 mls)
- 1 tablespoon lemon juice (20 mls)
- 2 teaspoons Dijon mustard
- 1 teaspoon horseradish (cream)
- 1 teaspoon honey
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