Prosciutt wrapped salmon and braised lettuce with peas
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.