Baked salmon with beetroot puree and hazelnut potatoes

Roughly chop the onion and garlic. Divide the beetroot into boats. Put everything in a saucepan with a little olive oil and simmer for 3-4 minutes.

Pour in ½ litre of vegetable stock and cook until the beetroot is tender.

Use a hand blender and blend to a smooth puree. Stir in creme fraiche, a little lemon juice and finely chopped thyme. Season to taste with salt and pepper.

Wash and dry the potatoes. Cut them into even, thin slices, but only almost all the way through. One trick is to put chopsticks next to the potato, one on each side.

Place the potatoes in an ovenproof dish. Brush the potatoes with olive oil and season with salt and ground pepper. Feel free to add herbs in between.

Apply a layer of butter to each potato and cook the potatoes at 210 degrees for about 30 minutes. The potatoes are ready when they are completely tender, with a crispy and golden surface. Cut the fennel into fine slices and fry this along with the potatoes for the last 5 minutes.

Spread the beetroot puree on the plate. Arrange the salmon pieces on top. Serve with potatoes and babyleaf salad.