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Stannius
Salmon with saffron and pea soup
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Ingredients
Directions
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Bring a pan of plenty of water to the boil and boil the peas for 5 minutes.
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Remove the leaves from the basil plant.
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Boil the basil for the last 10 seconds and pour immediately.
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Rinse with ice-cold water and let it drain well.
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Puree the peas and basil in the blender with the crème fraîche and olive oil.
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Season with salt and white pepper, keeping the mixture covered in the cooling.
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In the meantime, heat the butter over a high heat in a frying pan, add the saffron and wine with a little salt.
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Let boil for 5 minutes, then reduce the heat to its lowest.
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Cut the salmon into slices, two per person, and place them on their side in the saffron butter.
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Spoon the butter with a spoon for 3 to 4 minutes until the bottom is tender.
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Turn the salmon over and repeat.
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The fish may stay slightly rosé in the middle.
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Serve the salmon with the green pea soup with a pasta salad, fresh bread or white rice.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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