Salmon with warm leek and pea cream, vermouth-glazed scallops, and crispy rye crumbs

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the crumbled rye bread on a baking tray and toss with 1 tablespoon olive oil, a pinch of salt, half of the chopped dill, and a little lemon zest. Bake for 8 to 10 minutes at 220 °C / 425 °F, stirring once halfway through, until golden and crisp.

2. 2

   While the crumbs toast, heat 1 tablespoon butter and 1 tablespoon olive oil in a saucepan over medium heat. Add the leek, shallot, and a pinch of salt. Cook for 6 to 8 minutes until tender but not browned. Stir in the garlic and cook for 30 seconds more.

3. 3

   Add the peas and fish stock to the saucepan. Cook for 4 to 5 minutes until the peas are tender. Add the cream, half of the lemon juice, and a pinch of black pepper. Blend until smooth, then keep warm over very low heat.

4. 4

   Pat the salmon fillets and scallops very dry. Season the salmon with salt and pepper on both sides. Season the scallops with salt and pepper just before cooking.

5. 5

   Heat a large oven-safe skillet over medium-high heat with 1 tablespoon olive oil. Sear the salmon for 2 minutes on the first side. Turn it over and transfer the skillet to the oven for 5 to 7 minutes at 220 °C / 425 °F, until juicy and cooked to your liking. Remove and let rest for 2 minutes.

6. 6

   In another skillet, heat the remaining butter over medium-high heat. Cook the scallops for 1 to 1 1/2 minutes per side until a golden crust forms. Add the Dijon mustard and pour in the dry white vermouth. Cook 1 to 2 minutes more, swirling the pan, until the liquid reduces slightly and glazes the scallops. Add the remaining lemon juice and turn off the heat.

7. 7

   Taste the warm leek and pea cream and adjust with salt, pepper, and more lemon zest if desired. If it is too thick, add 1 or 2 extra tablespoons of hot stock.

8. 8

   To serve, spoon the cream into shallow bowls. Place one salmon fillet on each plate, add 3 glazed scallops per serving, and spoon over some of the vermouth sauce from the pan. Finish with the crispy rye crumbs, the remaining fresh dill, and a final touch of lemon zest.