Salmon with Carrot Julienne and Herb Foam

Ingredients

• 4 Carrots
• 1 stalk leek
• 2 tbsp butter
• 1 tsp sugar
• Salt
• 1 Shallot
• 2 tbsp butter
• 200 ml dry white wine
• 200 ml fish stock
• 20 ml Noilly Prat
• 100 ml heavy cream
• 2 tbsp freshly chopped chervil
• Salt
• pepper (ground)
• 4 salmon fillets (about 140 g each)
• Salt
• pepper (ground)
• 2 tbsp Vegetable oil
• chervil for garnish

Instructions

1. 1.

   Peel the carrots and cut into fine strips or shave. Wash, trim, and julienne the leek as well. Sauté both together in hot butter for 1-2 minutes until colorless. Season with sugar and salt, deglaze with a little water, cover and gently steam for 4-5 minutes.

2. 2.

   For the sauce, peel and finely dice the shallot. Sauté in 1 tbsp hot butter until translucent. Deglaze with white wine, fish stock, and Noilly Prat; reduce by about half. Strain through a fine sieve, then add cream and chervil.

3. 3.

   Rinse the salmon, pat dry, and season with salt and pepper. Cook in hot oil in a non‑stick pan for 3-4 minutes on each side until slowly golden brown.

4. 4.

   Season the sauce with salt and pepper. Add the remaining cold butter and whisk to a frothy consistency.

5. 5.

   Remove the lid from the vegetables, let the liquid evaporate, then taste and adjust seasoning. Plate the vegetables, place salmon on top, and drizzle with sauce.

6. 6.

   Serve garnished with chervil.

7. 7.

   Optionally serve with potato mash at your discretion.