Oven Salmon Fillet on Mushrooms with Snow Peas Puree and Mashed Sweet Potatoes

Oven salmon fillet on mushrooms:

1. Wash the salmon fillet, pat dry with kitchen paper, place on the skin side and season well with coarse sea salt from the mill, colored pepper from the mill and chilli flakes. Turn over and season the skin side with plenty of coarse sea salt from the mill. Clean / brush the mushrooms and cut into slices. Brush a fire-proof casserole dish with sunflower oil (1 tbsp), spread the mushroom slices over it and place the salmon fillet on top with the skin side up. Preheat the oven to 200 ° C, place the baking dish in it and bake the salmon for approx. 20 – 25. A little shorter than longer. The salmon should still be a bit glassy inside and the skin should be nice and crispy.

Snow peas puree:

1. Clean / remove the threads of the snow peas, cook in salted water (1 teaspoon salt) for about 13-15 minutes. Drain through a kitchen sieve and chill in cold water. Pour into a slim container, add the cooking cream (3 tbsp), coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (2 big pinches) and mix very finely with a hand blender to a fine puree.

Mashed Sweet Potatoes:

1. Peel the sweet potato, cut into slices, cut out a few stars with the cookie cutter, dice the rest and cook everything in salted water (1 teaspoon of salt) with turmeric (1 teaspoon) for about 12-14 minutes. Drain through a kitchen sieve, return to the hot pot except for 4 sweet potato stars (for the garnish) and mix with butter (1 tbsp), cooking cream (1 tbsp) coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and nutmeg (1 big pinch) work through / pound through well with the potato masher.

Serve:

1. Divide the salmon fillet into 4 portions with a sharp knife. Divide the salmon fillet portions and mushrooms on 4 plates, add the snow pea sauce and mashed sweet potatoes and garnish with a lemon wedge, tomato halves, parsley stalks and sweet potato stars, serve.