Salmon, salsify, mash and pickled Hollandaise

Fill a pan with 1 l water, some salt, the juice of 1/2 lemon and stir in 1 tbsp flour

Peel 500g salsify, cut in 5 cm pieces and put in the lemon water asap before they start to colour.

Bring the water to the boil and boil the salsify for 12 mins, then  drain and rinse under cold water to remove the flour.

Peel 400 g floury potatoes and boil for 18 mins

Mix 1,5 yolk with 2 tbsp white wine then whisk au bain marie till foamy before adding 100g butter, bit by bit, to make the Hollandaise. Make sure it does not start to boil!

Finish with cayenne, salt, pepper, 1 tbsp lemon juice and 1 tbsp piccalilly

Panfry 2 fillets of salmon, skin side down in butter.                                                                                          In the meantime drain and mash the potatoes with salt, butter, milk, an egg yolk and hacked parsley                        Turn the salmon and fry for another couple of minutes                                Start plating with the mash, then the rest on top

(Here the video with Jeroen Meus cooking his recipe, in Flemish)