Try in Purple, Truffled, with Salmon in Herbal Dress

Discovered at the organic stand at the Christmas market and, of course, took a sample with you. So started the first attempt. The result is now.

Wash the lemon very hot and dry. Cut out two columns. Tear zest from the rest of the lemon. The rest of the lemon is used as a juice dispenser. Wash salmon and pat dry. Peel the potatoes and cook until soft. Meanwhile, salt the fish, drizzle with lemon juice and season with lemon pepper.

Heat 1 tablespoons of oil and the herb butter (the oil prevents the butter from browning too quickly) Fry the fish on both sides over a medium heat. Heat milk. Squeeze the potatoes and mix with a little milk. Now add 75 g of truffle feed, allow to melt and stir in as well. Depending on the consistency you want, add a little milk. Season to taste with salt.

Mix the herbs and lemon zest on a plate. When the fish is good, toss in the herb mixture on both sides. Serve the mashed potatoes with a dollop of truffle butter and the fish.

The already slightly nutty taste of the potatoes is complemented very well by the mushroom taste of the truffle butter. An attempt that was very well received by the family.