Salmon with Potatoes

Ingredients

• 500 ml vegetable broth
• 100 ml dry white wine
• Salt
• 1 tbsp sugar
• 1 untreated lemon (zest and juice)
• a pinch chili flakes
• 0.5 tsp piment
• 0.5 tsp juniper berries
• 0.5 tsp Coriander seeds
• 0.5 tsp Peppercorns
• 4 salmon fillets about 100 g each (skin removed)
• 200 g cooked potatoes
• 2 tbsp olive oil
• 1 tbsp freshly chopped dill
• pepper (ground)
• 2 onions
• 60 g dates (pitted)
• 50 g yogurt
• 2 tbsp butter

Instructions

1. 1.

   Bring the broth with wine, 1 tsp salt, sugar and lemon juice to a boil. Add chili flakes, piment, juniper, coriander, peppercorns and bay leaf, simmer for a few minutes, then remove from heat and let cool.

2. 2.

   Rinse the fish, pat dry, cut in half and place in a shallow dish. Pour the broth over it and refrigerate for about 2 hours.

3. 3.

   Peel and dice the potatoes. Fry in 1 tbsp hot oil in a non‑stick pan for 6–8 minutes until golden brown. Sprinkle dill just before serving and season with salt and pepper.

4. 4.

   Peel onions and cut into wedges. Slice dates thinly. Sauté together in 1 tbsp hot oil until translucent. Add a splash of broth, cover, and cook gently for about 5 minutes.

5. 5.

   Remove fish from broth, strain the liquid into a pot and bring to a boil. Take out about 150 ml, add yogurt and butter, then blend with an immersion blender until frothy. Season with salt and pepper.

6. 6.

   Return fish to the broth, reduce heat and simmer at around 80°C for 5–10 minutes.

7. 7.

   Place onion wedges and dates in the center of deep plates, lay salmon on top, arrange potatoes around them, pour sauce over and serve.