Salmon with endive puree
Salmon with creamy endive purée combines soft, floury potatoes with braised endive and a splash of cream for a velvety, savory flavor. The salmon is briefly pan-fried with a lemon slice for a fresh touch and a juicy result.
Ingredients · Servings 4
- 1 kg floury potatoes
- 1 head of endive
- 100 ml room
- 600 g fresh salmon
- 1 citroen
- pepper
- salty
- nutmeg
- butter
Method · 20 min
- Peel the potatoes, cut them into pieces, and cook them until tender in salted water.
- Wash the endive, remove the large veins from the leaves, and then cut the leaves into fine strips. Heat a knob of butter in a pan and sauté the endive. Then add the cream and season to taste with pepper, salt, and nutmeg.
- Drain the potatoes and mix in the creamy endive.
- Pat the salmon pieces dry thoroughly. Season them with salt and pepper. Cut the lemon into thin, round slices and place a slice on each piece of salmon. Tie with kitchen twine. Heat a splash of oil in a pan and then fry the salmon pieces for approximately 3 to 4 minutes on each side.
- Remove the pieces of kitchen twine and serve the salmon with the endive purée.
