Pea Puree with Salmon

1. remove the peel from floury boiling potatoes and cut off. Bring to a boil in a saucepan with peas and 1 ltr. water, make 1 hour at low temperature with lid closed. Just before the end of cooking time, season with salt.

2. Peel and dice firm boiling potatoes. Make in salted water 4 min, drain and cool.

3. stir through soy sauce and honey. Coat salmon chops evenly with it, set aside to cool for 20 min.

4. season fish with salt, season with pepper, turn in a little flour to the other side. Quarter the limes.

Heat 4 tbsp oil in a frying pan, roast fish with limes in it over medium heat for 2 min per side. Remove, place on a baking tray and cook in a heated oven at 160 °C on the 2nd rack from the bottom for 8 min.

Cook for 8 minutes (gas 1-2, convection oven not recommended), turning once to the other side. 5.

Coarsely crush the peppercorns for the butter. Pluck tarragon leaves, chop finely. Roast pepper in a frying pan without fat for 10 seconds. Add the butter and let it melt.

Heat remaining oil in a 2nd frying pan, roast potato cubes in it in 4-5 min. until crispy, season with salt and season with pepper. Drain the pea-pea mixture in a sieve, put it in a saucepan and mash it.

Arrange pea puree, potato cubes and fish on plates. Add tarragon to pepper butter mold, briefly foam, spread evenly over fish and puree. Garnish with dill bri to table

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