Crisp Braised Iceberg Lettuce with Salmon and Pea Cream
Braised iceberg lettuce stays pleasantly crunchy thanks to a quick sauté and pairs beautifully with steamed salmon and a smooth pea cream. The recipe comes from Kuchyně Lidlu (Lidl Kitchen) and was created by Roman Paulus. It works well as a starter or a light lunch.
Prep: 45 min
Servings: 4
Energy: 188 kcal per serving
Method
01.
Melt a piece of butter (about 70 g) in a saucepan and sauté two thirds of the finely chopped onion and the leek in it for about 2–3 minutes. Add a sprig of fresh thyme, a pinch of salt and the sugar, and let the sugar caramelise. Stir in two thirds of the peas, sauté briefly and then pour in the chicken stock. Cook only briefly so the peas keep their colour. Pour in the cream, blend until smooth and strain the cream through a fine sieve.
02.
Cut the lettuce into larger pieces so it stays crunchy after sautéing. Peel the tomatoes, remove the cores and dice them. Finely chop the rest of the onion and sauté it in the remaining butter (about 30 g). Add the peas, season with salt and pepper, then add a chopped sprig of thyme. Sauté briefly, then add the chopped iceberg lettuce and the tomatoes.
03.
Season the salmon fillets with salt and pepper. Bring water to the boil in a larger saucepan. Add the lemon cut into slices and a sprig of thyme. Brush the base of a smaller perforated pan with olive oil, lay the salmon on it and place it in the larger saucepan so that it does not touch the boiling water. Cover with a lid. Steam the salmon for about 3–5 minutes.
04.
Place a kitchen ring on a deep plate. Fill it with the braised iceberg lettuce, press down lightly and carefully lift the ring off. Place the salmon on the lettuce and pour the pea cream around it.
