Garden Pea Soup with Salmon Rosette

Blanch the peas in 2 l of salted water, then rinse in iced water, mash and pass through a hair sieve. Warm up the chicken stock, add 300 ml of full cream exactly until a creamy consistency is reached. Set aside 4 tsp of the pea puree for the garnish, fold the remaining puree into the stock and briefly and gently bubble repeatedly. Season to taste with salt and freshly ground pepper. Whip the remaining cream (100 ml) until stiff and mix in at the end so that the soup is nice and creamy. Divide evenly into preheated soup plates. Shape the salmon slices into a rosette, place in the center of the plates and garnish each with a teaspoon of the reserved pea puree.

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