Prosciutt wrapped salmon and braised lettuce with peas
( SERVES 2 )
Lettuces may seem better suited to salads, but when cooked they can be equally rewarding. If the cooking is done properly, the results can be a revelation - light, buttery and silky. You can never have too many peas in this dish.
|4 sprigs||Dill, or fennel|
|300 g||Salmon, fillets (2 x 150g)|
|1 to taste||Freshly ground black pepper|
|4 Tbsp||Olive oil|
|2||Baby cos lettuce|
|50 g||Unsalted butter|
|1 cup||Peas, cooked|
|1 cup||Chicken stock|
|1 to taste||Salt and freshly ground black pepper|
- Preheat the oven to 180C. Chop the dill leaves and sprinkle over the salmon fillets, then season with a little black pepper. Wrap each fillet in 2 slices of prosciutto. Brush the slices with the oil and bake for 12-15 minutes or until the fish is just cooked through and the prosciutto is crisp. Remove from the oven and carefully cut each piece in half.
- Remove any bruised or torn outside leaves from the lettuces, then cut each into quarters. Rinse under cold running water and set aside to drain. Heat the butter in a large saucepan. Meanwhile, chop the onion into thin slices, then add to the butter. Cook until it starts to soften - about 5 minutes - then add the peas, lettuce and stock.
- Season with salt and pepper and bring to a simmer, cooking for 20 minutes and allowing the stock to reduce around the lettuces. Remove from the heat. Strip the leaves from the thyme stalks and stir them in. Use a draining spoon to lift the lettuce and peas out onto your serving plates. Place a piece of salmon alongside and serve.