Salmon and champagne beurre blanc

Put the hob on a medium heat. Melt half of the butter, add the shallots and sauté them in the butter. The onion should only sink a little - it shouldn't brown, so make sure you stand by the pan.

Add the champagne and cook over a medium heat until half is left

Add the fish stock and cook until reduced to half the amount

Add cream and cook gently until you have a smooth sauce

Strain the sauce through a fine mesh sieve and whisk in the rest of the butter

Set aside.

 

Preheat the oven to 225 degrees. Get out a baking tray or ovenproof dish. Peel the potatoes and cut off the bottom so that they stand completely flat.

Melt the butter and grease the mould.

Cut thin slices into the potato, but not through, see picture.

Place the potatoes in the mould, brush well with butter, season with salt, pepper and paprika

Bake the potatoes in the centre of the oven for 45-60 minutes depending on the oven. The potatoes should have a beautiful dark golden colour.

 

Trim the beans. Boil them quickly for 2 minutes. Rinse them in cold water to keep their colour.

When serving, drizzle oil and lemon over the beans

Cut the salmon into portions.

Fry on a medium-high heat for 2-3 minutes on each side. The fish should have a pink centre.

Salt and pepper.

 

When everything is ready, place the fish, potatoes and beans on a warmed plate. Gently heat the sauce before serving. Dandere on the roe.