Crisp-skinned salmon with pea purée and soft-herb salad recipe - Toss shallot, sugar and lemon juice in a small bowl to combine well, season to taste and leave to soften.
Category: not set
Cuisine: not set
2 golden shallots thinly sliced
1 tsp caster sugar
2 cups (loosely packed) mixed soft herb leaves (such as m chives, parsley, dill or chervil)
1 tbsp grapeseed oil
4 fillets (about 180gm each), skin on, pin-bones removed
30 gm butter diced
1 garlic clove finely grated
500 gm frozen baby peas
80 ml chicken stock or water (? cup)
¼ tsp ground fennel seeds (optional)
60 gm crème fraîche (¼ cup)
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