Wild salmon fillet on potato crust with fennel and carrot vegetables and radish cress salad

Ingredients for 2 servings:

• 2 salmon fillets (wild salmon), without skin
• 4 m.-sized potatoes
• 4 tsp Dijon mustard
• 2 tsp cream cheese, with horseradish
• 2 bulbs of fennel
• 4 carrots
• 2 boxes of cress (radish)
• 100 ml white wine (Riesling)
• 6 tbsp crème fraîche
• 2 tsp honey
• some butter
• some olive oil
• 1 lemon(s)
• some flour, for dusting
• salt and pepper
• 6 Physalis
• 6 grapes, green
• 100 ml vegetable stock

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Fish: Defrost the fillets if necessary. Peel the potatoes, finely grate them, squeeze them dry in a kitchen towel, and season lightly with salt and pepper. Mix the cream cheese with 2 teaspoons of Dijon mustard. Pat the fillets dry and drizzle with a little lemon juice on both sides. Lightly salt and pepper the flat side of each fillet, lightly dust with flour, and rub evenly with the cream cheese mixture. Spread the potato mixture evenly over the potatoes, pressing firmly to create an even potato coating. Heat a pan with a little olive oil over medium heat and fry the fillets, potato-side down, for about 7 minutes, at least until a golden brown crust forms. Season the top of the salmon with salt and pepper. Turn the fish fillets over and fry for another 3 minutes on this side. Vegetables: Peel the carrots. Trim the fennel and cut it into thin strips along with the carrots. Finely chop the fennel greens and set aside. Heat a little butter in a saucepan over high heat and, before it completely melts, toss in the fennel and carrots with 1 teaspoon of honey. Deglaze the vegetables with white wine and vegetable stock, reducing the liquid by about half over high heat. Then reduce the heat to medium. Stir in 2 teaspoons of Dijon mustard and the crème fraîche and season with salt and pepper. Garnish with the fennel greens. Salad: Trim the radish cress. Quarter the physalis and grapes and add to the cress. For the dressing, whisk together 2 tablespoons of olive oil, 1 tablespoon of lemon juice, and 1 teaspoon of honey and season with a little pepper.