Foam Soup of Green Peas with Salmon Fillet

Heat half of the butter and sauté the onion cubes in it, add the peas, season with salt, pepper and sugar, fill up with the soup. Bring to a boil, let stand for 15 minutes, then blend in a hand blender, pass through a fine sieve, keep warm. Sauté shallot cubes in the remaining butter. Extinguish with white wine and a quarter of a liter of water. Season with salt, heat until just before boiling, add the salmon pieces. Remove from heat and simmer for five to eight minutes.

Cut pea pods into tender strips, blanch briefly in salted water, cool and drain.

Heat the pea soup briefly, but do not make it! At the beginning add the crème fraîche, then the whipped cream.

Lift the salmon out of the clear soup, put it into hot plates, add the soup, pile the pea strips on the salmon, garnish with basil leaves.

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