Salmon fillets with sesame seeds served with pea puree

Instructions:

1. Get 4 salmon fillets (250g each) from Blue Island fish markets.
2. Place the salmon fillets on a plate and set aside. Place a steep plate on mixing bowl lid, weigh in 50 g sesame and 10 g black sesame seeds and set aside.
3. Place 60 g olive oil, 1 lemon (peel cut into thin slices & 2 tbsp lemon juice), 2 tsp sweet paprika and 1/2 tsp salt and grind 10 sec/speed 10. Brush the salmon fillets that you set aside and refrigerate for 15 minutes.
4. Place 250 g water into mixing bowl, insert simmering basket into position and weigh in 600 g frozen peas. Place Varoma into position, place in the salmon fillets and steam 15 min /Varoma/speed 1. Meanwhile, preheat oven to 180°C.
5. Remove Varoma, press the half-cooked salmon fillets into the sesame seeds, which you set aside, to cover the entire surface all around and place on a baking tray. Bake for 7 minutes (180°C). Meanwhile, make the purée.
6. Remove simmering basket with aid of spatula, transfer the broth left below to a jag and set aside. Transfer the peas from the simmering basket into mixing bowl, add 125 g of the reserved broth and blend 30 sec/speed 3-6 gradually increasing speed from 3 to speed 6.
7. Add 20 g soft butter, 50 g milk, 2 sprigs basil (leaves only), 1/2 tsp reserved salt, 2 pinches pepper and blend 30 sec/speed 4-9 gradually increasing speed from 4 to speed 9.
8. Serve salmon fillets with pea puree.

Recipe from chef Noel Christos Bassil

*Useful items:  steep dish, tray, jag