Salmon Slices with Airy Herb Sauce and Carrot Strips

Ingredients

• 500 g starchy potatoes
• Salt
• 500 g carrots
• 3 spring onions
• 8 tbsp butter
• 220 ml vegetable broth
• pepper (ground)
• 1 Shallot
• 300 ml fish stock
• 1 bay leaf
• 3 Juniper berries
• 2 peppercorns
• 120 g crème fraîche
• 1 bunch fresh chervil
• 600 g salmon fillet (prepped, skinless)
• 2 tbsp lemon juice
• 40 g wheat flour type 1050 (for dusting)
• 150 ml Milk (3.5% fat)
• Nutmeg (freshly grated)

Instructions

1. 1.

   Peel, wash, and roughly cut potatoes; boil in salted water for about 30 minutes.

2. 2.

   Meanwhile peel carrots and slice into fine strips. Wash spring onions, trim ends, and slice finely as well.

3. 3.

   In a pot melt 2 tbsp butter and sauté carrots with spring onions. Deglaze with 120 ml vegetable broth, season with salt and pepper, and simmer for about 5 minutes.

4. 4.

   Peel and finely chop shallot; cook in 2 tbsp butter until translucent. Add fish stock and remaining vegetable broth, bay leaf, juniper berries, and peppercorns; reduce to one‑third of the liquid.

5. 5.

   Strain the sauce through a sieve, stir in crème fraîche and chervil, season with salt and pepper, then whip with an immersion blender until frothy.

6. 6.

   Wash salmon fillet, pat dry, cut into four equal pieces, season with salt, pepper, and a splash of lemon juice. Lightly dust with flour and sear in a hot pan with 2 tbsp butter until browned on all sides; lower heat and cook until just translucent.

7. 7.

   Drain potatoes, let them steam off excess water, press through a potato masher, and blend with remaining butter and milk to a smooth purée. Season with salt, pepper, and nutmeg.

8. 8.

   Taste the vegetable sauce, spread onto warmed plates, place salmon slices on top, drizzle with sauce. Using two slightly dampened teaspoons, scoop portions of purée into small nooks beside the vegetables. Serve immediately.