Salmon steak on pea cream with saffron potatoes and pea foam

Salmon steak about 240 g.
50 ml. olive oil
Salt and pepper to taste
40 gr onions
200g frozen peas
100 ml. vegetable broth
200 ml. cooking cream
2 cloves of garlic
40g butter
1 tsp horseradish paste
6 boiled potatoes
saffron powder

In a preheated pan with some olive oil, fry on both sides, the pre-seasoned with pepper and salt salmon for a few seconds. Then bake in a preheated 170 degree oven for about 7-9 minutes.

In a small saucepan, with the rest of the olive oil fry the garlic and onion until softened and add the peas, vegetable broth, half of the cream, salt, pepper. Stew for about 30 minutes, then blend to make a creamy mixture.

Potatoes are boiled in salted water with saffron.

The remaining cream is boiled with salt and pepper to taste and horseradish, for about 5 minutes. Strain, then add the butter and beat well with a blender until foam is obtained.

In a large dish, place in the middle the horseradish puree, a stack of salmon on it, remove the nicely colored potatoes and top the horseradish foam