Salmon with saffron and pea soup

Name: salmon with saffron and pea soup
Total time: 25 min
Yield: 4
Ingredients: 500 gram pea; 5 pot basil; 2 tablespoon creme fraiche; 2 tablespoon olive oil; 12 thread saffron; 50 gram butter; 2 glass White wine; 500 gram salmon fillet

Ingredients

Directions

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