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Butter crisps with salmon, pesto and garden peas

Main dish
Mealtype
00
Hour
45
Min
Easy
Difficulty

Boil the kritharaki in salted water for about 15 minutes. Drain and rinse under cold water. Boil the peas in the chicken stock. Add some cream and mix until you obtain a smooth mousse. Season the salmon with salt and pepper and sauté in olive oil. Turn the salmon over after 2 minutes and sprinkle over a crumble of Butter crisp and parmesan cheese. Prepare a salad with the fresh mint and fresh dill and mix with olive oil, salt, pepper and the remaining crumble. Fry the kritharaki in butter and season with salt, pepper and nutmeg. Dress the plate as shown on the photo.

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Ingredients

  • 6 Butter Crisps

  • 4 salmon fillets

  • 120 g kritharaki (Greek pasta similar to orzo)

  • 30 g grated Parmesan cheese

  • 4 tbsp. green pesto

  • 100 g frozen garden peas

  • Chicken stock

  • A dash of cream

  • Fresh mint and dill

  • Butter   

  • Olive oil

  • Nutmeg

  • Salt and pepper

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Boil the kritharaki in salted water for about 15 minutes. Drain and rinse under cold water. Boil the peas in the chicken stock. Add some cream and mix until you obtain a smooth mousse. Season the salmon with salt and pepper and sauté in olive oil. Turn the salmon over after 2 minutes and sprinkle over a crumble of Butter crisp and parmesan cheese. Prepare a salad with the fresh mint and fresh dill and mix with olive oil, salt, pepper and the remaining crumble. Fry the kritharaki in butter and season with salt, pepper and nutmeg. Dress the plate as shown on the photo.

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