Roasted salmon in a fish and potato broth perfumed with algues
A salmon fillet roasted to perfection, served in a rich fish broth, accompanied by tender potatoes and delicately flavored with seaweed.
Chef's choice
Ingredients
Portions:
4
For the Broth:
150 g
fish bones
0.25 piece
onion
0.25 piece
carrot
0.25 stalk
celery stalk
0.5 sprigs
fresh thyme
0.5 leaf
bay leaf
2 pieces
peppercorns
0.25 piece
leek
For the Salmon and Potatoes:
150 g
salmon fillet with skin
100 g
potatoes
50 g
spinach
For the Garnish and Seasoning:
1 sheet
roasted nori seaweed
0.25 piece
organic lemon (citron jaune bio)
1 tbsp
rapeseed oil
fine salt
black pepper
0.5 tbsp
dill
0.5 tbsp
parsley
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Preheat your oven to 200°C (390°F).
- In a pot, combine fish bones, onion, carrot, celery, fresh thyme, bay leaf, peppercorn, and leeks. Simmer for 15 minutes to create the broth.
- While the broth is cooking, peel and dice the potatoes. Boil them in salted water until tender, about 10 minutes.
- Season the salmon fillet with salt and pepper, then sear in rapeseed oil, skin-side down, until the skin is crispy. Finish cooking in the oven for 8-10 minutes.
- To serve, place potatoes and fresh spinach in a bowl. Pour over the fish broth, add the roasted salmon fillet, and garnish with roasted nori seaweed, dill, parsley, and a squeeze of lemon.