Dillicious Pea Puree with Roasted Salmon

Yummy

Along with babies heads and bacon sandwiches, the smell of dill really does it for me. It seems to be impossible to grow it outdoors in the UK so when I open those packets of supermarket fresh dill, the pungent, aniseedy, aroma transports me back to Greek holidays: dry heat radiating from hot stone, Retsina and decaying vegetation. The Greeks in particular cook with dill a lot; it finds its way into stews, stuffings and salads rather like the way the Italians rely on basil.

This recipe has it’s roots in some Nigella recipe, and she called the following ‘mushy’ peas. I love mushy peas but this term seems a little harsh for such as delicious dish. Puree seems more onomatopoeic. It’s also a quick one. As usual serves 2.

Preheat the oven to 200°C/Fan 180°C and prepare the required number of salmon fillets, for preference, skin on. Once up to temperature, place the salmon on an oiled baking sheet, season with salt and pepper and a little lemon juice and put in the center of the oven for around 15 minutes.

Meanwhile peel a clove of garlic and place in a saucepan. Cover with 2 cm of just boiled water, return to and allow to boil for 2 – 3 minutes. Remove the clove from the water and pop ½ of it in a mini chopper or blender. (This gives flavour without all the bitterness of raw garlic). Pour away the water and then top up with fresh and cook around 200g of petit pois in the usual way. Drain and add the peas to the mini chopper along with plenty of dill sprigs. It’s hard to quantify exactly but keep going until you think you have enough for your own taste. You do need more to impart the flavour than you think. 4 tbsp minimum I would say. Also add about a tablespoon of lemon juice and a good dessertspoon of anything from 0% fat Greek yoghurt through to full fat soured cream. Blend to give a fairly smooth puree and then check the seasoning. Remove the fish from the oven and serve up on plates with a good dollop of the pureed peas. Scale up of course if required.

Great as a dip for new potatoes either with the salmon or without and genuinely helps use up a bag of dill. It seems to be sold in rather generous quantities. Other ‘using up’ ideas would be stuffed into sandwiches with smoked salmon, lemon juice and black pepper and Fabulously Fine Filo Fish Pie.

There will be more dillights to come…

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