RECIPE: Grilled salmon in green with sweet potato

4 salmon fillets with skin of about 150g/piece

4 large sweet potatoes

garlic powder

smoked paprika powder

400 ml vegetable cream

1 clove of garlic

1 red onion

1/2 bunch of fresh parsley

1 bunch fresh chervil

1 dl white wine

2 tablespoons white wine vinegar

half a cube of vegetable stock

coarse salt

freshly ground pepper

1 half lemon

200 grams of peas

200 grams Edamame soybeans

100 grams sugar snaps

radish shoots

Preparation chervil sauce

1. Fry the onion and garlic briefly in olive oil, deglaze with the white wine and wine vinegar.
2. Add the washed chervil and simmer for a few minutes.
3. Add the vegetable cream and half a cube of vegetable stock and heat gently.
4. Add the parsley.
5. Season with a little salt, freshly ground pepper and a little lemon juice.
6. Mix the sauce well until smooth.
7. Keep the sauce warm.

1. Cut the sweet potato into elongated strips.
2. Bring water to a boil with a pinch of salt.
3. Boil the sweet potatoes very briefly in the water.
4. Drain and grill the sweet potato in a grill pan greased with olive oil.
5. Season with salt, pepper, garlic powder and smoked paprika.

1. Cut the sugar snap peas into thin strips.
2. Keep 4 for decoration.
3. Fill a cooking pot with a bottom of water and bring to a boil.
4. Add the peas, soybeans and sugar snap peas to a steamer basket and place over the cooking pot and cover with a lid.
5. Steam for 5-6 minutes.

1. Season the salmon with salt and pepper.
2. Fry the fish very briefly in a hot griddle pan with olive oil.
3. Start with the skin side and bake long enough for a crispy crust.
4. Turn the salmon over and grill briefly on the other side.
5. The salmon should still be a little pink inside.

1. Put a layer of chervil sauce on a flat plate, arrange the sweet potato on top and place the salmon on top with the crispy crust facing up.
2. Surround the tower with the green vegetables. Cut an entire sugar snap open along the seam and place on top of the salmon. For extra festivity, finish with a few radish shoots. Bon appetite!