Primary Ingredients
4 ounces gravlax, sliced thinly
2 medium Yukon Gold potatoes, peeled
2 cups fresh English peas, shucked
1 lemon, zested and juiced
8 ounces plus 2 tablespoons unsalted butter, cut into small pieces
Salt and white pepper to taste
Primary Technique
- Blanch 1½ cups of the peas in boiling salted water until soft, cool in an ice bath. Purée in a blender until smooth, reserve for use later.
- Using a small Parisian scoop cut the peeled potatoes into small balls. Place the scooped potatoes in a pot of cold salted water, bring to a boil and remove from heat. Leave potatoes in water until just cooked, drain and reserve.
- Blanch the remaining peas in boiling salted water until just cooked, cool in an ice bath. Drain and reserve.
- Place the lemon juice in a small saucepot, and bring to a simmer, remove from the heat. While whisking, add the 8 ounces of cut butter pieces 1 at a time until fully incorporated and emulsified, finish with the lemon zest, salt, and white pepper to taste. Reserve in a warm spot.
- Place the pea purée in a sauté pan with 1 tablespoon of butter and warm, stirring often until butter is incorporated, season with salt and white pepper. Heat the blanched peas and potatoes in a pan with the remaining 1 tablespoon of butter, season with salt.
- Place some of the warmed pea purees in the center of a plate lay 1 ounce of the salmon over the puree. Spoon the peas and potatoes around the salmon and ladle the beurre monté over and around the salmon, serve immediately.
