NUMBER OF SERVINGS

• Number of servings: 4

COOKING ACCESSORIES

• Oven dish
• Mortar or food processor

INGREDIENTS

• 4 salmon fillets (Tip! For the best result: buy your fish at a fresh fish retailer and not in the supermarket).
• 1 pinch of fennel seed (ground)
• 1 pinch of paprika powder
• 2 twigs of flat-leaf parsley
• 2 twigs of dill
• 1 lemon
• 500 grams firm texture potatoes, preferably new harvest
• 1 clove of garlic
• 1 handful of basil leaves
• 6 tablespoons mayonnaise
• 400 grams lamb’s lettuce
• olive oil, preferably extra virgin
• black pepper
• sea salt

METHOD OF PREPARATION

• Scrub the potatoes under a running tap and cut them in half.
• Put them in a pan with water and a pinch of salt.
• Pre-heat the oven to 200°C.
• Place the salmon fillets in the oven dish and sprinkle with olive oil.
• Season the fillets with the pepper, salt, fennel seed and paprika powder.
• Finely chop the parsley and dill and rub the salmon with the herbs until they are completely covered.
• Halve the lemon and place the two halves in the oven dish.
• Leave the dish to rest to allow the salmon to absorb the flavours.
• Meanwhile, heat the potatoes and boil them until they are done (approx. 15 minutes).
• Drain off the potatoes and allow to cool.
• After marinating the fillets, place the dish with the salmon in the oven for 20 minutes.
• Remove the basil leaves from the stems and chop them coarsely with the garlic.
• Put the basil and garlic in the food processor or mortar and add a pinch of salt and the 2 tablespoons of mayonnaise.
• Now grind the mixture to make it finer: the presence of coarser pieces of basil is not a problem.
• Stir in the remainder of the mayonnaise and set aside.
• Cut the potatoes into slices, put the slices in a bowl and stir in the basil mayonnaise.
• Place a bed of the lamb’s lettuce on a plate, gently mix with the basil potatoes and then place the salmon on top.
• Squeeze a bit of lemon juice on top (Tip! If still warm, use kitchen tongs!)

Enjoy!