Salmon Fillets with Dill Buttermilk Sauce, Green Asparagus and Potato Mustard Mash

Ingredients

• 600 g waxy potatoes
• Salt
• 4 salmon fillets (125 g each)
• 2 tbsp olive oil
• Pepper
• 1 tbsp Lemon Juice
• 1 bundle green asparagus (400 g)
• 1 bundle dill (20 g)
• 2 tbsp butter (15 g)
• 1 tbsp rice flour (15 g)
• 200 ml vegetable broth
• 300 ml buttermilk
• 1 tbsp mustard (15 g)
• nutmeg

Instructions

1. 1.

   Peel, wash, cut potatoes into pieces and cover with salted water; bring to a boil. Cover and simmer over medium heat for 25 minutes.

2. 2.

   Meanwhile rinse salmon fillets and pat dry. Place in a baking dish, rub with 1 tbsp olive oil, season with salt, pepper and lemon juice, and bake in a preheated oven at 150 °C (130 °C fan; gas: level 1–2) for 20 minutes.

3. 3.

   Trim asparagus by removing woody ends and peeling the lower third. Heat 1 tbsp olive oil in a pan and sauté asparagus over medium heat, turning occasionally, for 10 minutes. Season with salt and pepper.

4. 4.

   Wash dill, shake dry, remove tips, set aside half, chop remaining tips. Melt 1 tbsp butter in a saucepan, add rice flour and whisk into a smooth paste. Gradually pour in vegetable broth while stirring, bring to a boil, then simmer over low heat. Remove from heat, stir in 200 ml buttermilk, season with salt, pepper, and fold in chopped dill.

5. 5.

   Mash potatoes finely, fold in remaining buttermilk, mustard, and leftover butter. Season with salt, pepper, and a pinch of freshly grated nutmeg. Divide mash onto four plates, arrange asparagus and salmon fillets on top, spoon sauce over everything, and garnish with the remaining dill tips.