As a sign of spring, this salmon dish, made with the first peas of the season, has been handed down from generation to generation since the first Jews left Spain during the Inquisition. I tasted it in Biarritz, at the lovely villa of Nicole Rousso, who comes from a Portuguese merchant family from Bayonne.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
Bring a small saucepan of water to a boil. Drop in the pearl onions, and boil for 3 minutes. Turn off the water, and remove the onions with a slotted spoon to a bowl of cold water. When they reach room temperature, cut the root ends and pop onions out of the skin.
Step 2
Melt the butter over medium heat in a Dutch oven or other heavy-bottomed pan. Stir in the onions and the lettuce, and sauté for 2 to 3 minutes. Stir in the peas, sugar, thyme, savory, parsley, salt and freshly ground pepper to taste, and 1/4 cup water. Cover, and simmer slowly for about 5 minutes.
Step 3
Gently nestle the salmon in among the peas, onions, and herbs. Cover and cook for 10 to 15 more minutes, or until the salmon is just barely cooked through. Pluck out the herb sprigs and serve.
