First cook the potatoes with their skin on for about 30 minutes. Then carefully flatten the potatoes, brush with olive oil, cover with a little rosemary and sprinkle with sea salt.

Put the potatoes in the oven at 180 ° C for approx. 30-40 minutes until they are slightly brown and crispy.

Put the previously shrink-wrapped salmon in a container and cook until translucent with a Sous-Vide stick for approx. 30 min at 42 ° C.

Meanwhile, put the butter in a pan and fry the onion and garlic in it. Add the chopped almonds, thyme and breadcrumbs and fry briefly.

Then deglaze with chopped tomatoes and creme Legere, add the fresh spinach and let it soak. Reduce the heat a little.

When the salmon is fully cooked, fry briefly in a hot pan.

Place two potatoes next to each other on each plate, pour the white sauce on top and then place the salmon on top and serve.