Healthy and delicious!
Recipe by chef Noel Christos Bassil for Blue Islan
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INGREDIENTS
4 fresh salmon fillets (250 g each) from Blue Island Fish Markets
50 g. blanched and roasted sesame
10 g. black sesame
60 g. olive oil
1 lemon (peel in thin slices and 2 spoons of juice)
2 kg. sweet paprika
1 teaspoon salt
250 g. water
600 gr. peas, frozen
20 g. butter, soft
50 g. milk
2 sprigs of fresh basil (only the leaves)
2 pinches of pepper
USEFUL ITEMS
plate
pan
fireproof jug
EXECUTION
Step 1
Get 4 salmon fillets (250g each) from Blue Island Fish Markets.
Step 2
Place the salmon fillets on a plate and set aside. Place a soup plate on the lid of the container, weigh in 50 g. sesame and 10 gr. black sesame and set aside.
Step 3
Put in the bucket 60 gr. olive oil, the thin slices of rind of one lemon, 2 tablespoons of lemon juice, 2 teaspoons of paprika, ½ teaspoon of salt and grind for 10 seconds/speed 10. Coat the salmon fillets that you left aside and refrigerate for 15 minutes.
Step 4
Put in the bucket 250 gr. water, place the basket in place and weigh in 600 g. frozen peas. Close the pot with the lid, place the Varoma in place, place the salmon fillets from the fridge and steam 15 minutes/Varoma/speed 1. Meanwhile, preheat the oven to 180°C.
Step 5
Remove the Varoma, press the half-cooked salmon fillets into the sesame seeds, which you set aside, to cover the entire surface all around, and place on a baking sheet . Bake in the preheated oven (180°C) for 7 minutes. Meanwhile, make the mash.
Step 6
Remove the basket from the pot, transfer the stock from the bottom to a heatproof jug and set aside. Transfer the peas from the basket to the bucket, add 125 g. of the broth you set aside and puree 30 seconds/speed 3-6 gradually increasing the speed.
Step 7
Add 20g. soft butter, 50 g. milk, the leaves from 2 sprigs of basil, the remaining ½ tsp salt, 2 pinches of pepper and puree 30 seconds/speed 4-9 gradually increasing the speed. Step 8 Serve the salmon fillets with the pea puree
