Frozen organic peas may be used if necessary, but should be thawed first. Recipe courtesy of Francesco Tonelli.
5 tablespoons pure olive oil, divided use
1 small sweet onion, chopped
1 clove garlic, smashed
1 medium Yukon Gold potato
1 1/2 ounces fresh trout trimmings, roughly chopped
1 1/2 ounces salmon fillet, medium-dice
2 tablespoons freshly shucked summer peas, blanched
1/2 large egg white, beaten
2 sprigs fresh thyme, stems removed
freshly cracked black pepper
2 cups freshly shucked summer peas, raw
2 tablespoons créme fraîche
1. Heat 3 tablespoons olive oil in a medium pot or Dutch oven over medium heat. Add the onion and garlic, reduce heat to very low and sweat slowly without color to develop flavor and aroma.
2. While the onions are sweating, place potato in cold water over medium heat. Bring to a simmer and cook until tender, about 25 minutes. Drain, peel and cool, then cut into small dice. Hold aside.
3. In a medium bowl combine the diced potato, trout, salmon, blanched peas, egg white, thyme, salt and pepper. Combine well and make fish cakes by pressing mixture into a 2-inch circle cutter set on top of parchment paper.
4. Heat remaining olive oil in a saute pan over medium-high heat. Fry the fish cakes until golden on both sides, and cooked through. Place on a paper-towel lined plate and hold warm.
5. When the onions are soft and translucent, add the raw peas and a good pinch of salt. Cook over high heat for about 4 minutes, then add 1 1/2 cups of hot water and bring to a simmer. Cook until the peas are tender and bright green about 2-4 additional minutes. If desired, 2 tablespoons of the peas may be removed and reserved to garnish the finished soup.
6. Remove the garlic clove and puree the soup in a blender. Adjust the texture with small amounts of hot water as needed. Season with salt and pepper to taste. Note: 1 tablespoon of unsalted butter or extra virgin olive oil can be added while pureeing to give the soup a creamier texture and flavor.
7. Soup may be served hot with a warm fish cake, and garnished with reserved peas and créme fraîche. Alternatively, the soup may be cooled and lightly chilled, then served with the fish cake at room temperature and garnished with reserved peas and créme fraîche.
Source: Francesco and Lynn Tonelli
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