for 4 person

Vegetables

800 g	Romanesco broccoli
2 tbsp	olive oil
½ tsp	sea salt

Fish

4	salmon fillets without skin (each approx. 160 g)
1 tbsp	olive oil
1 tbsp	lemon juice
¼ tsp	allspice, crushed
½ tsp	sea salt

Dill zabaglione

2	fresh egg yolks
2 tbsp	orange juice
80 g	butter, cut into pieces, cold
2 tbsp	dill
a little	allspice

How it's done

Vegetables

Using a mandolin, cut the romanesco broccoli into slices approx. 5 mm thick, transfer to a baking tray lined with baking paper. Drizzle the oil and sprinkle the Fleur de Sel over the top.

Bake for approx. 25 mins. in the centre of an oven preheated to 220°C. Remove from the oven.

Fish

Place the salmon on top of the vegetables. Combine the oil, lemon juice, pepper and Fleur de Sel, coat the salmon with the mixture.

Return to the oven for approx. 10 mins.

Dill zabaglione

Mix the egg yolks with the orange juice in a thin-sided bowl, suspend over a gently boiling bain-marie; the bowl must not touch the water. Using the whisk on a hand mixer, beat for approx. 5 mins. until traces form when it is stirred. Gradually add the butter while stirring, continue to stir until the zabaglione becomes creamy. Remove the bowl, add the dill and pepper, season with salt, serve immediately with the salmon and broccoli.

Show complete recipe