Salmon Fillet with Spring Vegetables

Ingredients

• 4 pieces salmon fillets (about 180 g each)
• 2 tbsp lemon juice
• Salt
• Pepper (freshly ground)
• flour (for coating)
• clarified butter (for frying)
• 400 g white asparagus
• 500 g carrots
• 1 bunch spring onions
• 4 tbsp butter
• 2 tsp sugar
• 1 tbsp butter
• 1 onion
• 1 tbsp white wine
• 300 ml heavy cream
• 3 tbsp chopped chervil
• 750 g small potatoes (mostly waxy)
• Salt
• 2 tbsp butter
• 2 tbsp chopped parsley
• lemon slices
• parsley

Instructions

1. 1.

   Bring the potatoes for the parsley potatoes to a boil in salted water or steam them; cook in a tightly sealed pot for about 30 minutes, then peel quickly.

2. 2.

   Boil the vegetables in a pot of salted water.

3. 3.

   Peel the asparagus from the base to the tip, trim the ends slightly, and cut the stalks diagonally into 3 cm pieces.

4. 4.

   Peel the carrots and slice them diagonally.

5. 5.

   Slice the spring onions diagonally into 2 cm pieces.

6. 6.

   Cook the asparagus in salted water for about 5 minutes until al dente; remove, briefly shock in cold water, then drain.

7. 7.

   Cook the carrots in the same water for about 3 minutes until al dente; remove, briefly shock, then drain.

8. 8.

   For the sauce melt butter. Dice the onion finely and sauté it in the butter until translucent.

9. 9.

   Deglaze with white wine, add heavy cream, and let reduce slightly.

10. 10.

    Finally stir in chopped chervil.

11. 11.

    Heat a bit of clarified butter in a pan for the fish.

12. 12.

    Clean the salmon, drizzle with lemon juice, season with salt and pepper, then coat in flour.

13. 13.

    In hot clarified butter sear the fillets skin-side first for about 4 minutes, flip, and finish cooking.

14. 14.

    For the vegetables melt butter in a pan, add sugar. Add all the vegetables and heat through.

15. 15.

    Melt butter in a large pan, briefly sauté the potatoes, and sprinkle with parsley.