Salmon fillet with pine nut and tarragon crust

Ingredients for 2 servings:

• 2 salmon fillets, skinless and boneless, 140 g each
• 1 tbsp lemon juice
• Salt
• Pepper, from the mill
• 40 g pine nuts
• ½ bunch tarragon
• 20 g breadcrumbs
• 40 butter
• 1 tbsp mustard
• 500 g potatoes, waxy organic
• 200 ml buttermilk
• 100 ml cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Season the salmon fillets with lemon, salt, and pepper. Chop the pine nuts with tarragon (reserve a few leaves) and breadcrumbs in a blender and mix with 20g of softened butter. Season with salt and pepper. Spread mustard on the fillets and sprinkle with the breadcrumb mixture. Cover and chill. Boil the unpeeled potatoes in salted water until very soft, drain, and peel. Place the salmon on an oven rack lined with baking paper and cook in a preheated oven at 220°C on the second shelf from the bottom for 12-15 minutes. Bring the buttermilk, cream, and remaining 20g butter to a boil. Add the potatoes and mash finely. Stir the potato cream thoroughly and season with salt and pepper. Divide the cream among plates and arrange the salmon on top. Garnish with tarragon leaves.