Grilled salmon fillet, green asparagus with a lemon vinaigrette and truffled mashed potatoes

Ingredients for 5 servings:

• 750 g salmon fillet(s)
• a few stalks of thyme, fresh
• Sea salt, coarse
• Pepper, black from the mill
• 5 tbsp olive oil
• 1 organic lemon(s), cut into wedges
• 600 g asparagus, green
• 3 tbsp olive oil
• 3 tbsp pine nuts
• 3 garlic cloves
• salt and pepper
• 1,200 g floury potatoes
• 200 ml milk, approx.
• 150 g butter
• some oil for frying
• 1 ½ onions, white, cut into rings
• some truffle oil, approx. 4 – 5 tbsp
• 20 g pickled truffles (black truffle carpaccio)
• salt and pepper
• Nutmeg, freshly grated
• 1 lemon(s), juice
• e.g. olive oil, double the amount of lemon juice
• 2 tsp Dijon mustard, hot
• ½ tsp sugar

Instructions

Working time approx. 1 hour 3 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 48 minutes

from the show “The Perfect Dinner” on VOX from 25.08.2020

Brush each salmon fillet with 1 tablespoon of olive oil, season with salt, pepper, and thyme, and fry in a grill pan for about 2 minutes on each side. Then place them on a baking sheet and cook together in the oven for another 8-10 minutes. Serve with fresh thyme and a grilled lemon wedge. For the mashed potatoes, peel the potatoes and boil until soft. Drain and let cool. In the meantime, slice the onions thinly and caramelize them in a pan, adding a pinch of salt at the end. Cut the potatoes into slices about 1.5 cm thick. Heat a little oil in a large pan, line the bottom of the pan with the potato slices, and fry them briskly on one side. Once all the potatoes are browned, mash them thoroughly with the butter. Add the hot milk, about 1 teaspoon of nutmeg, and a little pepper, and mix with the onions. Now add the truffle oil to the mash – it’s better to use a little less, as the truffle flavor shouldn’t be the main focus. Season with salt and pepper. Finally, add the truffle carpaccio; about 2-3 g per person should be more than enough. If necessary, add a little more milk and salt if the consistency is too firm. However, the mash should be a little firmer than a conventional mash. Peel the green asparagus only at the ends and then, instead of boiling it in water as usual, fry it straight away in olive oil. Season with salt and pepper. Fry the asparagus until it starts to brown, stirring frequently. Add the garlic and pine nuts and cook everything for about 5 minutes more. Season with salt, pepper, and nutmeg and serve. For the lemon vinaigrette, make a vinaigrette from the lemon juice, olive oil, and sugar. Stir in the mustard to achieve a firmer, yellowish consistency. Arrange the vinaigrette on the edge of the plate next to the asparagus and salmon. Sabrina prepared this recipe as a main course on the show “The Perfect Dinner” – Day 2 from Hamburg on Tuesday, August 25, 2020.