Salmon under a horseradish crust with lamb's lettuce and potato croutons

Ingredients for 4 servings:

• 4 salmon fillets, 160 g each (ready to cook)
• 100 g breadcrumbs
• 80 g butter
• 2 tbsp horseradish, from the jar
• 2 shallots
• 4 servings of lamb’s lettuce
• 8 tbsp oil, rapeseed oil
• 3 tbsp vinegar
• 1 tsp mustard
• Salt
• pepper
• Sugar
• 1 large potato(s)
• 6 tbsp crème fraîche
• 1 lemon(s)
• Oil, for frying

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Brown the salmon in a pan with oil on both sides. Immediately remove from the pan, place on a plate, and let cool. Season with salt and pepper. Peel the shallots, dice them, and fry in a pan with butter until golden brown. Mix with the horseradish and breadcrumbs. Spread the mixture thinly on one side of the fish with a spoon. Bake in a preheated oven at 180°C using top heat (max. 10 minutes). Clean and wash the lettuce, and spin it dry again. Make a vinaigrette with vinegar, oil, mustard, and spices. Wash the potatoes thoroughly, dice them, and fry them in a pan with oil until golden brown. Drain on a kitchen towel and season with salt. Season the crème fraîche with lemon zest, salt, pepper, and sugar.