Salmon Fillets With Creamy Split Pea Purée

• 2 None onions, peeled and finely diced
• 1 clove garlic, peeled and chopped finely
• 2 None potatoes, peeled and cut into cubes
• 1 tbsp oil
• 750 ml vegetable stock
• 350 g green split peas
• 5-6 stalks thyme
• 600 g salmon fillets (with skin), divided into 8 pieces
• 2 tbsp + 40g butter
• 1 tbsp nutmeg, grated
• 4-5 tbsp double cream

1. Heat the oil in a pan, and saute the onion, garlic and potatoes. Pour in the stock and add the split peas. Bring to a boil, cover and simmer for about 1 1/2 hours, stirring several times.
2. Heat 1 tbsp of butter in a large frying pan and fry the fish for 3-4 mins on each side. Season to taste. Melt 2-3 tbsp of butter in a separate pan and stir in most of the thyme.
3. Add 1 tbsp of butter and the cream to the cooked peas and mash the mixture well with a potato masher. Add the nutmeg and season to taste. Serve the salmon on a bed of pea puree, drizzled with thyme butter and garnished with the remaining thyme.

onions, clove garlic, potatoes, oil, vegetable stock, green split peas, thyme, salmon, nutmeg, cream

Taken from recipes-plus.com/api/v2.0/recipes/19101 (may not work)