200ml (7fl oz) full-fat crème fraîche
4 x 125g (4½oz) thin, centre-cut salmon fillets, skinned, each cut in half lengthways to make 8 thin strips
100g (4oz) frozen petits pois, defrosted
A squeeze of fresh lemon juice
2 tbsp chopped parsley
Salt and freshly ground black pepper
Method
Heat the butter in a large, wide-based pan over a low flame until melted. Introduce the shallots and fennel, sautéing vigorously for approximately 2–3 minutes. Reduce the heat, lid the pan, and let it simmer gently for 8–10 minutes until soft.
Pour in the wine, allowing it to simmer until reduced by half. Incorporate the crème fraîche, bringing it to a boil.
Season with salt and pepper, then arrange the salmon strips in the sauce in a single layer.
Cover and let it gently simmer for about 4 minutes until the salmon is almost cooked.
Introduce the peas, ensuring they’re submerged in the sauce, and continue to cook for approximately 3 minutes.
Stir in the lemon juice, adjust seasoning, and garnish with parsley. Serve alongside rice, mashed potato, grains, or crusty bread.
