Difficulty:[usr 3]
Wash the potatoes, peel them and cut them into slices. Using a round cookie cutter 5 cm in diameter, cut out slices of potatoes.
Peel the shallot, cut it into cubes, put it in the broth and bring to the boil. Add the potato slices. Cook them in the broth.
Meanwhile, sort, wash and spin dry the salads.
Lightly oil a sheet pan, salt it a little and place the salmon on it. Wash the chervil, reserve a few leaves and finely chop the rest.
Make a vinaigrette with the vinegar, walnut oil, salt, pepper and chopped chervil. Toss the lettuce leaves briefly in this vinaigrette.
Remove the cooked potatoes from the broth. Drain and macerate in the vinaigrette.
Cook the rest of the potatoes in the broth, then mash them, dilute with the rest of the vinaigrette and adjust the seasoning.
Place the salmon in the preheated oven for 2 minutes. The salmon should be just warm and should not have lost its color. Meanwhile, arrange salads on the plates with the potato slices.
Arrange the salmon in the center of the plates and pour the potato and chervil vinaigrette.
Garnish with reserved chervil leaves.
Source:The new kitchen for all seasons. Chanteclerc.
