Salmon with Green Asparagus and Mashed Potatoes

Ingredients

• 600 g potatoes (starchy, boiling type)
• Salt
• 100 ml milk
• 4 tbsp butter
• pepper (ground)
• nutmeg
• 1 bunch Green asparagus
• Salt
• 1 tbsp Lemon Juice
• 2 tsp butter
• 12 cocktail tomatoes
• pepper (ground)
• 200 g salmon fillet (4 fillets)
• 2 tbsp lemon juice
• Salt
• 2 tbsp clarified butter
• 100 ml White wine
• 0.5 tsp lemon zest
• 200 ml milk (1.5% fat)
• 4 lemon slices
• 2 sprigs dill
• Lemon zest (for garnish)

Instructions

1. 1.

   Peel, wash, and cut the potatoes into small pieces; simmer in salted water covered for about 25 minutes until tender. Meanwhile, wash the asparagus, peel the ends of the stems, and halve the stalks if necessary. Cook in plenty of salted water with lemon juice and 1 tsp butter for about 8 minutes until al dente. Wash and halve the tomatoes.

2. 2.

   Squeeze lemon juice over the salmon to acidify; let sit for 5 minutes. Pat dry and season the fish with salt.

3. 3.

   Heat the milk with butter in a pot for the mash.

4. 4.

   Sauté the asparagus in remaining butter with the tomatoes, seasoning with salt and pepper.

5. 5.

   Heat clarified butter in a pan, sear the fish on both sides briefly, pour over wine, reduce heat to the lowest setting. Sprinkle salmon with lemon zest and let rest for 3-5 minutes (depending on fillet thickness).

6. 6.

   Drain the potatoes; press them directly into the hot milk using a potato masher. Season with salt, pepper, and nutmeg.

7. 7.

   Heat milk for garnish and froth vigorously. Spread the milk foam over plates, arrange asparagus and mashed potatoes side by side, place salmon atop the vegetables. Garnish with lemon slices, dill, and lemon zest before serving.