Salmon with Dill Sauce and Peas

How to prepare salmon with dill sauce and peas

1. Mix the oil with chopped dill. Rub the salmon fillets (at room temperature) with this mixture. Season with salt and pepper. Bake in the oven following the instructions here.
2. While the salmon is cooking, prepare the sauce. Heat the milk. Add the 4 whole dill sprigs, cover the pot, and let it infuse for 5 minutes. Remove the dill from the milk, pressing it well to extract everything.
3. In a small saucepan, heat the oil. Add the flour and stir with a whisk until the flour is absorbed into the oil. Add the infused milk in a thin stream while whisking continuously and rapidly. When you've added all the milk, let the sauce simmer for 1 minute, stirring frequently.
4. Add the cream and bring just to a simmer. Season the sauce with salt and black pepper (generously, as this type of white sauce needs good seasoning otherwise it can be bland). You should now have a soft white sauce that flows easily off the spoon. It will thicken a bit as it cools.
6. Boil the peas in salted water (2 minutes if frozen and 10 minutes if fresh), covered with a lid. Drain the peas and add salt over them.
7. Serving: divide the sauce among four plates (if the sauce has cooled completely in the meantime, warm it over low heat while whisking, and if it has thickened too much, add a little milk to thin it out). Add peas in the center. Place a salmon fillet on top of each.

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