Salmon with Fried Potatoes and Vegetables

Ingredients

• 750 g young waxy potatoes
• Salt
• 1 bunch carrots (with greens)
• 1 bunch spring onions
• 300 g white asparagus
• 1 onion
• 5 tbsp butter
• 300 ml whipping cream (at least 30% fat content)
• 3 tbsp chopped chervil
• 4 pieces salmon fillet (about 180 g each)
• 2 tbsp lemon juice
• pepper (ground)
• sugar
• chervil (for garnish)

Instructions

1. 1.

   Wash the potatoes, boil in salted water for about 30 minutes, drain and peel. Wash and trim the vegetables. Peel the carrots and cut them diagonally into slices. Cut the spring onions diagonally into pieces about 4 cm long. Cut the asparagus into 5 cm pieces and boil in salted water for 12 minutes.

2. 2.

   After 5 minutes add the carrots, drain everything, rinse with cold water and let it drip dry. Peel the onion, dice finely, heat 1 tbsp butter, sauté the onions until translucent, deglaze with cream, reduce, then stir in the herbs.

3. 3.

   Wash the salmon, pat dry, drizzle with lemon juice and season with salt and pepper. Heat 1 tbsp butter and roast the potatoes in it. Melt 2 tbsp butter with ½ tsp sugar in a pan. Add carrots and spring onions, sauté for 2 minutes, add asparagus and cook another 2 minutes.

4. 4.

   Brown each salmon fillet in the remaining butter for 3 minutes on each side over gentle heat, then plate with vegetables and sauce on warmed plates and garnish with chervil.