Pan Seared Salmon with Truffle Spring Pea Sauce & Buttered Potatoes
- 2 filets of salmon with skin on
- 3 Cups baby new potatoes
- 1 shallot- diced (or ¼ Cup red onion)
- 8 ounces mushrooms (porcini, cremini, shiitake or morels)
- 1 cup watercress
- 1 tablespoon champagne vinger
- 2 tablespoon extra virgin olive oil
- 1 cup of vegetable stock
- 1 Tablespoon butter
- 1 Lemon (zest)
- salt and pepper to taste
TRUFFLE PEA SAUCE
- 2 Cups fresh shucked peas, blanched briefly
- ½ Cup Vegetable Stock (plus 1 T more if necessary, to get the blender going)
- 2 Tablespoon olive oil
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon truffle oil
- ¾ teaspoon salt
- ¼ teaspoon white pepper
- 1 small garlic clove
- ⅓ Cup mint
HOW TO MAKE THIS RECIPE
- Preheat oven to 375 and place baking sheet in oven
- Cook baby potatoes in salted boiling water until tender, about 15-20 minutes. Drain potatoes and toss with olive oil and salt in mixing bowl before placing on pre-heated baking sheet and place in oven for 15-20 minutes to sear and roast.
- Blanch fresh peas in salted boiling vegetable stock, until just cooked, about 2 minutes, or until they float. Rinse with ice cold water to shock them and stop the cooking process ( to help them stay green). (Keep stock for step 7)
- Place peas in a blender with the rest of the pea sauce ingredients, and blend until very smooth. Place in a sauce pan, and do not heat until right before serving.
- Saute mushrooms and shallots in butter, over medium heat, until tender, about 5-7 minutes. Season with salt and pepper, set aside.
- Season both sides of fish with salt and pepper.
- Add the asparagus in the remaining vegetable stock to cook quickly.
- In a large skillet, heat oil over medium high heat. Once hot, sear the fish, skin side down, until the skin is golden and crispy, about 3-4 minutes. Turn over and cook for a couple more minutes or place in a warm oven- until just cooked through to medium (or medium rare).
- Into a mixing bowl, add 1 cup of watercress with 1 tbs olive oil, 1 tbs champagne vinegar and toss. Incorporate the mushrooms & toss well.
- Heat pea sauce over medium heat, do not boil, just gently heat to keep its color vibrant.
- To plate:Divide the pea sauce among plates. Top with potatoes, place asparagus in between potatoes, then fish. To keep the skin crispy, serve skin side up. Top with the mushrooms & watercress salad. Finish with the lemon zest.