Lachfilet auf einem Bohnenpüree, angerichtet mit Edamamebohnen auf einem dunklen Teller

Organic salmon fillet on edamame bean puree

50 minutes

Mittel

4 people

Colorful and healthy. This quick low-carb dish is sure to be an eye-catcher on the table. Our organic certified salmon from Norway is particularly suitable for this, as its skin adds a crispy component in the pan. In combination with the creamy edamame puree, a full salmon enjoyment.

Ingredients

4 organic salmon fillets
2 shallots
2 cloves of garlic
1 organic lemon
30 g butter
30 ml extra virgin olive oil
500 g edamame (soybeans) frozen
or alternatively frozen peas
240 ml Belfond organic fish stock
or vegetable broth
Pinch of salt and pepper

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

It is best to let the salmon fillets thaw in the refrigerator overnight and then pat dry. Remove the skin from the salmon fillets and set aside.
To make the puree, finely dice the shallots and garlic cloves and sauté them in a pan with butter for a minute. Wash the lemon and grate the lemon peel. Squeeze lemon. Add the peeled soybeans or peas, vegetable broth or fish stock, salt and pepper. Add 2 tablespoons of lemon juice and some lemon zest and simmer for 6-7 minutes with the lid closed. Now puree with a hand blender or blender until you get a fine, creamy puree.
Fry the salmon fillets for about 4 minutes on each side in a non-stick pan with a little olive oil. Then crisp-fry the salmon skin for a few minutes. Press down with a spatula to prevent the skin from curling.
Divide the puree onto plates and arrange the fried salmon on top. Garnish the plates with a few beans or peas around the puree and serve.