Let the sea salmon fillets thaw for approx. 2 hours at room temperature, rinse with cold water and pat dry with kitchen paper. Fry the pollack fillets in a pan with sunflower oil (2 tbsp) and season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches).

Divide the broccoli into florets. Generously remove the woody bark from the stalk and cut the remaining stalk into small slices. Bring a saucepan of salted water (2 teaspoons of salt) to the boil, first add the small slices and after 3 minutes add the broccoli florets. Let everything boil for about 3 - 4 minutes, drain into a kitchen sieve, rinse in cold water and return to the hot saucepan. Season with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and freshly grated nutmeg (2 big pinches).

Salmon fillet with broccoli and garnished with a halved seared tomato and a slice of lemon, serve.