Salmon fillet with potato and apple puree

Ingredients for 4 servings:

• 1 kg potatoes, roughly diced
• some salt
• 1 bay leaf
• 500 g apples (eg Cox Orange or Boskop), diced
• 100 g bacon, thinly sliced
• 200 g radicchio, cut into strips
• 1 tbsp thyme
• 600 g salmon fillet(s)
• 3 tbsp olive oil
• 100 ml milk
• 60 g butter
• some pepper
• some nutmeg
• ½ lemon(s), the juice

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Boil the potatoes in salted water with the bay leaf for about 10 minutes. Add the diced apples and cook for about 5-7 minutes. Fry the bacon in the pan, then add the radicchio strips and fry in the fat. Add the thyme and season lightly with salt. Rinse the salmon fillet, pat dry, and quarter. Drizzle with lemon juice and season with salt. Fry in hot olive oil for about 3-4 minutes on each side. Drain the potato and apple mixture and remove the bay leaf. Heat the milk and butter. Mash the potato and apple mixture with a masher, but do not puree it. Gradually add the warm milk with a whisk and stir in. Season with salt, pepper, and a little nutmeg. Arrange on plates with the salad and salmon and serve immediately.