Flambéed salmon on lamb's lettuce with wild strawberry and raspberry vinaigrette, served with potato soup with caramelized apple and chili

Ingredients for 5 servings:

• 500 g potatoes
• 0.33 parsley root(s)
• 1 onion(s)
• 1,000 ml vegetable broth
• 200 ml cream
• 100 ml sour cream
• 200 ml milk
• 40 g butter
• salt and pepper
• nutmeg
• 1 apple
• n. B. sugar
• some chili powder
• 100 g salmon fillet(s), fresh
• 30 g lamb’s lettuce
• 30 g fresh leaf spinach
• e.g. pomegranate seeds (as needed)
• Chervil, fresh, (for garnishing)
• Herbs (to taste)
• Lemon juice (to taste)
• 20 ml raspberry vinegar
• 20 ml olive oil
• 20 ml rapeseed oil
• 20 ml balsamic vinegar
• 1 tsp mustard
• 1 tsp honey
• 100 g raspberries
• 150 g wild strawberries

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

from the show “The Perfect Dinner” on VOX from 10.06.2020

For the soup, first peel, wash, and quarter the potatoes and parsley root, and finely dice the onion. Heat the butter in a large saucepan and sauté the onion pieces. Then add the potatoes and roots and fry briefly. Top up with the vegetable stock. Cook until the potatoes are tender. Then add the cream, sour cream, and milk and puree thoroughly with a hand blender. Season with salt, pepper, and nutmeg. Meanwhile, peel the apple and cut into thin slices. Sprinkle one side of the slices with sugar and fry in a hot pan on the sugar side until caramelized. Repeat the process on the other side, this time adding chili powder. Let the slices cool, then cut them into fine pieces and add them to the soup as a garnish before serving. For the vinaigrette, put the oils in a blender and blend, then add the vinegars and blend again. Add the mustard, honey, and strawberries and blend again. Finally, add the raspberries and blend briefly, as the seeds can make the vinaigrette bitter. Add honey to balance the acidity, if desired. Wash the lettuce and spinach. Cut the salmon into bite-sized pieces and flambé them on all sides using a blowtorch. Garnish with a little lemon juice and herbs and arrange on a plate. Drizzle the lettuce over the salad and drizzle with the vinaigrette. Florian prepared this recipe as an appetizer on the show “The Perfect Dinner” – Day 3 in Lübeck – on Wednesday, June 10, 2020.