Summary

Ingredients

• 2 large potatoes
• 1 large carrot
• 50 g bacon, smoked
• 2 salmon fillet (s)
• 1 tuber fennel
• 2 cloves garlic
• 1 onion (s)
• olive oil
• 50 ml white wine, dry
• 50 ml poultry stock
• 75 ml cream
• Pepper from the grinder
• salt
• nutmeg
• butter
• Parsley smooth
• Lemon juice

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Instructions

1. Sauce:
2. Dice the onion and fennel and sweat in a little butter until translucent, deglaze with the stock and the white wine and cook everything until soft. Add the cream and squeeze in the garlic, bring to the boil again.
3. Pass everything through a sieve, season with salt and pepper and puree until frothy.
4. Potato and carrot mash:
5. Fry the smoked bacon until crispy.
6. Cook the potatoes with the skin in salted water until soft. Dice the carrots, sauté in olive oil, deglaze with the stock and cook until soft.
7. Peel the potatoes and mash them with the carrots and a little butter, season with salt and nutmeg and add the bacon and parsley.
8. Salmon fillet:
9. Lightly salt the salmon fillet and drizzle with a few drops of lemon juice.
10. Heat the olive oil and fry the fish on both sides, reduce the heat and continue to fry depending on the desired cooking point.
11. Arrange everything.