Jasmine oil poached salmon & pea puree recipe | TASTE

Ingredients

• For the pickled cucumber
• 2 mini cucumbers, peeled and diced
• 1 t salt
• 2 T white wine vinegar
• 25 g sugar
• For the Jasmine oil
• 360 ml extra virgin olive oil
• 1 t Jasmine tea leaves
• To poach the salmon
• 2 x 250 g salmon fillets
• 360 ml poaching oil
• a few sprigs of fresh dill
• 90 ml dry white wine
• salt and freshly ground black pepper
• For the passion fruit sauce
• 30 ml olive oil
• 3 shallots, finely chopped
• 30 g brown sugar (2 tbspns)
• 250 ml granadilla (passion fruit) pulp
• 6 whole granadillas, flesh scooped out
• 30 cold salted butter
• 250 ml creme fraiche
• salt, to taste
• For the garden pea puree
• 100 g fresh garden peas, blanched
• 45 ml olive oil
• 1 garlic clove, crushed
• 10 g Parmesan cheese, grated
• 15 ml mint, chopped
• 30 ml double cream
• For the prosciutto crisp
• 12 thin slices prosciutto
• 1 T olive oil