Salmon with Peanut-Sorrel Puree

Cut the cucumber in half lengthwise, scrape out the seeds with a spoon and cut the flesh into cubes of about 1 cm. Remove the skin from the ginger and chop finely. Peel and finely dice the shallot. Cut the sorrel diagonally to the rib into very fine strips. Pluck the parsley leaves from the stems and chop.

Leave the herbs to cool.

Peel the potatoes, cut into large cubes and cook in salted water for 25 minutes. Heat 25 g butter in a frying pan and sauté shallots and ginger until translucent. Add the cucumber and cook over medium heat for 2 minutes, stirring until soft. Season with salt and pepper.

Pour in the wine and sauté the cucumber mixture over medium heat until the wine is completely reduced. Set aside and keep warm.

Season the salmon lightly with salt and place, flesh side down, in a lightly greased ovenproof dish [see note the same way]. 10 minutes before the potatoes are cooked, place the salmon on the 2nd rack from the bottom in the heated oven at 170 °C and cook for 15 minutes (gas 1-2, convection oven not recommended). The salmon is cooked when the skin can be easily removed from the flesh.

Let the milk boil. Drain and steam the potatoes. Press them through a press into a saucepan. Mix with hot sour cream or crème fraiche, milk, cucumber and 3/4 of the sorrel, season with salt, season with pepper and keep warm.

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