Salmon velouté reinventé

Name: Salmon velouté reinventé
Prep time: 15 min
Cook time: 50 min
Total time: 50 min
Yield: 4 portions
Ingredients: 1 garlic clove; 30 g extra virgin olive oil; 200 g brown onions; 400 g water; 1 tbsp Vegetable stock paste; 750 g floury potatoes; 250 g leek; 200 g baby carrots; 4 fresh skinless, boneless salmon fillets; 4 sprig fresh tarragon; 4 sprigs fresh dill; 2 pinches sea salt; 2 pinches ground black pepper; 150 g sugar snap pea; 20 g Dijon mustard; 70 g crème fraîche; 50 g full cream milk; 50 g unsalted butter; 2 tbsp pickled capers

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Prep. 15 min

Total 50 min

4 portions

Ingredients

garlic clove
1
extra virgin olive oil
30 g
brown onions cut into wedges (approx. 4 cm)
200 g
water
400 g
Vegetable stock paste (see Tips)
1 tbsp
floury potatoes (e.g. red Pontiac or royal blue), peeled, cut into cubes (1 cm)
750 g
leek a little bit of the green and all white part only, cut into pieces (1 cm)
250 g
baby carrots trimmed
200 g
fresh skinless, boneless salmon fillets (approx. 500 - 600 g)
4
fresh tarragon leaves only
4 sprig
fresh dill leave only, plus extra to granish
4 sprigs
sea salt plus extra to season
2 pinches
ground black pepper plus extra to season
2 pinches
sugar snap pea trimmed
150 g
Dijon mustard
20 g
crème fraîche
70 g
full cream milk
50 g
unsalted butter
50 g
pickled capers drained
2 tbsp