Method

Chef note: When this soup is served as part of a 4-course summer menu, the portion may be reduced slightly if desired.

1. Heat 3 tablespoons olive oil over medium heat in a medium pot or Dutch oven. Add the onion and garlic, reduce heat to very low and sweat slowly to develop flavor and aroma.
2. While the onions are sweating, place potato in cold water and place 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.
4. Make fish cakes by pressing mixture into a 2-inch circle cutter set on top of parchment paper.
5. Heat the remaining olive oil in a sautee 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.
6. 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 to 4 additional minutes. If desired, 2 tablespoons of the peas may be removed and reserved to garnish the finished soup.
7. Remove the garlic clove from the soup mixture, then puree the mixture 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.

Soup may be served hot with a warm fish cake, and garnished with reserved peas and creme fraeche. Alternatively, the soup may be lightly chilled, then served with the fish cake at room temperature and garnished with reserved peas and creme fraeche.