Poached salmon

1 bunch of chervil

1 bunch of parsley

1 bunch of chives

25 g cress

100 g natural yogurt

1 tsp sugar

1 tsp mustard

1 tsp salt

50 g crème fraîche

200 g potatoes boiled in their skins

peeled

200 g courgettes

1 tsp salt

Some pepper

Olive oil for frying

4 salmon fillets with skin removed

each about 100 g

Olive oil for greasing

Some fleur de sel

Purée all the ingredients up to and including the salt and then stir in the crème fraîche.

Grate the boiled potatoes with their skins and the courgettes into a mixing bowl and season with salt and pepper.

Heat plenty of olive oil in a large non-stick frying pan. Turn the grated potato and courgette mixture into the pan and form 4 röstis. Fry the röstis on both sides over a medium heat until golden brown. Keep the röstis warm.

Place the fish on an oiled stainless steel tray and cook at 48 °C for 20 minutes using the steam mode.

To serve, sprinkle some fleur de sel over the salmon fillets and place on top of the courgette rösti. Serve with the green sauce.

Steaming 48 °C for 20 Mins