Salmon mi-cuite, vanilla mousseline and herb salsa

Peel and boil 300g potatoes

Bring 75 ml milk to the boil with 25g butter and the black seeds and pod of 1/2 vanilla bean. Take from the fire, cover and rest for 15 mins

Make a dressing from 1 tbsp lemon juice, 1 tbsp mayo, 1/2 tbsp crème fraîche, 1/2 tbsp olive oil, 1/4 minced shallot and salt and pepper

Mash the potatoes with the infused milk. Add 50 ml double cream and whisk into a mousseline. Season with salt and pepper and keep warm

Dab 2 150g filets of salmon dry, season with salt and pepper and briefly panfry in a couple of tbsp olive oil. The inside should stay raw and pink.

Take the fish from the pan and fry 50g samphire  1-2 min

Mix 25g dill, chervil and cress 

Start plating with the potato mousseline, spoon over the dressing. Add the fish, the herbs and the samphire

(Recipe Janneke Philippi in Delicious Magazine)

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