Salmon Fillet with Herb Sauce, Edible Flowers, and Potatoes

Ingredients

• 800 g small new potatoes
• Salt
• 2 Spring Onions
• 1 Garlic clove
• 10 g herbs (2 stems dill, chervil, parsley; 6 stems)
• 2 tbsp olive oil
• 10 g whole wheat flour (2 tsp)
• 300 ml Vegetable broth
• 50 ml Soy cream
• 1.5 tbsp lemon juice
• 500 g salmon fillet (skinless; 4 fillets)
• edible flowers (organic quality; e.g., violets, lady's mantle)

Instructions

1. 1.

   Wash potatoes and cook in boiling salted water over medium heat for about 20 minutes.

2. 2.

   Meanwhile trim, wash, and finely chop spring onions. Peel and finely chop garlic. Wash herbs, dry, shake off leaves, and roughly chop.

3. 3.

   Heat 1 tbsp oil in a pan. Sauté garlic with spring onions over medium heat for 2–3 minutes. Add flour, deglaze with broth. Stir in soy cream and simmer gently on low heat for about 5 minutes until creamy. Add herbs and puree sauce finely. Season with salt and 1 tsp lemon juice.

4. 4.

   Season salmon fillets with salt and remaining lemon juice. Poach in a steamer basket over hot water, covered, for 6–8 minutes.

5. 5.

   Drain potatoes and let them dry. Heat remaining oil in a pan. Cook potatoes over medium heat for about 5 minutes until done. Sprinkle with salt and arrange on the herb sauce with salmon fillets. Gently wash flowers, pat dry, and garnish salmon fillets with them.