Salmon Fillets With Creamy Split Pea Purée - cooking recipe

Ingredients

2 None onions, peeled and finely diced
1 clove garlic, peeled and chopped finely
2 None potatoes, peeled and cut into cubes
1 tbsp oil
750 ml vegetable stock
350 g green split peas
5-6 stalks thyme
600 g salmon fillets (with skin), divided into 8 pieces
2 tbsp + 40g butter
1 tbsp nutmeg, grated
4-5 tbsp double cream

Preparation

Heat the oil in a pan, and saute the onion, garlic and potatoes. Pour in the stock and add the split peas. Bring to a boil, cover and simmer for about 1 1/2 hours, stirring several times.
Heat 1 tbsp of butter in a large frying pan and fry the fish for 3-4 mins on each side. Season to taste. Melt 2-3 tbsp of butter in a separate pan and stir in most of the thyme.
Add 1 tbsp of butter and the cream to the cooked peas and mash the mixture well with a potato masher. Add the nutmeg and season to taste. Serve the salmon on a bed of pea puree, drizzled with thyme butter and garnished with the remaining thyme.