Salmon with orange chutney, rosemary and mashed sweet potato gratin

Peel the sweet potatoes and cut them into large cubes.

Finely chop the onion and garlic and simmer in a pan with a little olive oil for a couple of minutes.

Add the potatoes to the pan and pour over water to cover, add a stock cube and cook until the vegetables are tender.

Drain the water and mash together with 2 tablespoons butter, 1 tablespoon finely chopped rosemary and the juice of 1⁄2 orange. Season to taste with salt and pepper.

Divide into four small baking tins (or one large one if you prefer) and sprinkle with grated parmesan and a little olive oil.

Bake the gratin on the centre rack of the oven for 8-10 minutes and turn on the grill element for the last couple of minutes.

Divide the salmon fillet in half and spread with the orange marmalade, salt and pepper. Cut 1⁄2 orange into wedges and fry together with the salmon.

Bake the fish at approx. 180°C for about 10 minutes, depending on the thickness of the fish. The salmon should have a light pink centre. The time depends on the thickness of the fish and how pink you want the centre to be. Feel free to take a random sample along the way. Roughly chop the hazelnuts and toast them in a dry frying pan.

Steam the asparagus beans in a saucepan with water, salt and a little olive oil for about 2 minutes.

Serve the salmon with potato gratin, baked orange wedges, asparagus beans and roasted hazelnut kernels.

Finally, drizzle with a little olive oil and garnish with a little rosemary.