RECIPE: Grilled salmon in green with sweet potato
4 salmon fillets with skin of about 150g/piece
4 large sweet potatoes
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
freshly ground pepper
1 half lemon
200 grams of peas
200 grams Edamame soybeans
100 grams sugar snaps
Preparation chervil sauce
- Fry the onion and garlic briefly in olive oil, deglaze with the white wine and wine vinegar.
- Add the washed chervil and simmer for a few minutes.
- Add the vegetable cream and half a cube of vegetable stock and heat gently.
- Add the parsley.
- Season with a little salt, freshly ground pepper and a little lemon juice.
- Mix the sauce well until smooth.
- Keep the sauce warm.
- Cut the sweet potato into elongated strips.
- Bring water to a boil with a pinch of salt.
- Boil the sweet potatoes very briefly in the water.
- Drain and grill the sweet potato in a grill pan greased with olive oil.
- Season with salt, pepper, garlic powder and smoked paprika.
- Cut the sugar snap peas into thin strips.
- Keep 4 for decoration.
- Fill a cooking pot with a bottom of water and bring to a boil.
- Add the peas, soybeans and sugar snap peas to a steamer basket and place over the cooking pot and cover with a lid.
- Steam for 5-6 minutes.
- Season the salmon with salt and pepper.
- Fry the fish very briefly in a hot griddle pan with olive oil.
- Start with the skin side and bake long enough for a crispy crust.
- Turn the salmon over and grill briefly on the other side.
- The salmon should still be a little pink inside.
- 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.
- 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!