Puree pea with salmon to butter

For pea puree: in a pot with 1 liter of boiled water per 1/2 kg of peas, add salt and broth previously dissolved in a little water.Put a cook the frozen peas for 5 to 7 minutes after the boil.

With a ladle colander, transfer the hot peas to an immersion Blender or juicer with a little bit of cooking and grind until achieving pasty consistency.

Add pepper and mequén.Revolver and serve immediately.

For salmon to butter: in a hot pan melt 1 cdta of butter by salmon fillet.

Salpimentar the defrosting fillets previously and add dill to taste.Cook with butter 4 minutes per side with covered skillet and serve immediately.

Camila Rivera.@LecipesDelaCami.Adapted.