Salmon Fillet From the Stove with Vegetable Salad

Brush the salmon fillet with a little butter and season with salt and pepper. Place in a gratin dish and cover with aluminum foil. Preheat the stove to 90 degrees Celsius and cook the fish for about 10 minutes. It should still be “pink” inside.

Cut the vegetables evenly and blanch them in salted water. Mix vinegar, tomato juice and salt, coriander, pepper and sugar, add the oil and stir through. Marinate the warm vegetables in the salad dressing for 10 min. Add the cherry tomatoes on top and bring the lettuce to the table sprinkled with chervil.

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