(on a potato and parsnip puree with creamed spinach)
Puree:
- Potato
- Parsnip (ratio of about 3 parsnip: 4 potato)
- Lemon Zest
- Cream
- Butter (use more cream and butter than for regular mashed since it needs to be runnier)
- Egg
- Salt & Pepper to taste
Cook potato and parsnip in boiling water until mashable. Add warmed up cream and butter and mix, add one egg, lemon zest and seasoning.
Spinach:- Shallot
- Garlic
- Spinach
- Cream
- Butter
Sweat garlic and shallot in butter. Add spinach and cook down. Add cream and cook until it thickens. Season to taste.
Salmon:- Salmon
- Lemon Juice
- Maple Syrup
Mix maple syrup and lemon juice together and cook until it thickens a bit. Season salmon and sear in hot pan. Glaze the top of the salmon with the maple lemon glaze, brulee with a blowtorch. Finish in the oven.
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