Salmon with Potato Foam

Ingredients

• 800 g starchy potatoes
• Salt
• Basil
• 100 g pine nuts
• 50 g walnut kernels
• 400 g salmon fillet (4 salmon fillets)
• 2 tsp lemon juice
• 2 egg yolks
• 30 g breadcrumbs (3 Tbsp)
• 15 g margarine (1 tbsp)
• Pepper
• 80 g grainy mustard (4 tbsp)
• 250 ml milk (0.1% fat; hot)
• 1 tbsp Olive Oil
• nutmeg

Instructions

1. 1.

   Wash potatoes and boil in salted water for 25–35 minutes.

2. 2.

   Meanwhile, wash basil, shake dry, finely chop leaves. Roughly chop pine nuts and walnuts, then toast them in a pan without fat until fragrant. Remove and set aside.

3. 3.

   Rinse salmon fillets under cold water, pat dry, and drizzle with lemon juice.

4. 4.

   Separate eggs (use whites elsewhere). Mix pine nuts, walnuts, breadcrumbs, half the basil, egg yolks, and margarine.

5. 5.

   Pat salmon dry and season with salt and pepper. Brush the top with mustard and press the nut mixture onto it. Place on a parchment-lined baking sheet and bake in a preheated oven at 250 °C (220 °C fan; gas: highest setting) for 6–10 minutes.

6. 6.

   Meanwhile, drain potatoes, peel, and press hot through a potato ricer into a small pot. Stir in milk, season with salt, and whisk in olive oil.

7. 7.

   Arrange salmon fillets on four preheated plates with potato foam. Sprinkle remaining basil over the top and season fish with pepper and freshly grated nutmeg.