Cut the butter into pieces and place in the freezer.
Cut or slice the potatoes into thin slices and cook them in a little salted water for about 10 minutes (this is quick, they shouldn`t disintegrate, otherwise they are difficult to process further). Drain the water and rinse the potato slices with cold water.
Cut the salmon fillet into small cubes and puree with 50 ml of cream, salt and pepper in a blender to make a farce.
Pat the fish dry and season with a little salt and pepper. Spread the farce thinly on one side and then place the pre-cooked potato slices on top like scales. Then brush the potato flakes with a little olive oil or butter and rub some nutmeg over it.
Now prepare the side dishes and preheat the oven to 220 ° C:
Let the snow peas simmer in salted water for about 5 minutes. Then soak in ice water (this way they keep their green color), drain and set aside.
Peel the carrots and cut into thin slices diagonally. Cook in a pan with a little butter and half a glass of water with the lid closed for about 10-15 minutes. They should still have bite. Season to taste with salt, pepper, a little cumin and paprika.
Put the fish in the oven for about 10 minutes. To make the potato slices really golden brown, you can put them on the grill (270 ° C) for 2-3 minutes after the 10 minutes.
Meanwhile, bring 150 ml of cream with the peas to the boil in a small saucepan. Remove the saucepan from the hotplate and puree with the ice-cold butter with the blender to a foam. Season to taste with salt and pepper.
To warm up, toss the snow peas and carrots in the pan for 2-3 minutes.
Serving:
Place the sugar snap peas and carrot vegetables in the middle, place the fish on top and pour the pea foam all around. Garnish with some freshly ground black pepper and a basil leaf.
Serve with a glass of Sauvignon Blanc.
Tip:
Without the potato scales, this is a nice food combining dish.
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