for 4 person

Salad

1 tbsp	mild mustard
3 tbsp	white wine vinegar
5 tbsp	rapeseed oil
¾ dl	fat-free vegetable bouillon, cold
1	shallot, finely chopped
	peanut oil
200 g	leek, cut into strips approx. 5 mm wide
½ tsp	mild paprika
	salt and pepper to taste
800 g	waxy potatoes, cooked in their skins, freshly cooked, left to cool a little
½ tsp	salt

Fish

	sunflower oil
4 slice	salmon fillet (organic), (approx. 150 g each), grey layer of fat removed
½ tsp	salt
a little	pepper
1	organic lemon, use half of grated zest and 1 tbsp of juice

How it's done

Salad

Mix the mustard with all the other ingredients up to and including the stock, stir in the shallot. Heat the oil in a non-stick frying pan. Stir fry the leek for approx. 4 mins., remove and leave to cool slightly. Combine the leek with the vinaigrette, season, wipe out the pan. Peel the warm potatoes, cut in half lengthwise (depending on size) and then cut crosswise into slices approx. 5 mm thick. Arrange the potatoes on plates and fan them out, season with salt. Drizzle with the leek vinaigrette.

Fish

Heat the oil in the same pan. Reduce the heat a little. Fry the fish for approx. 4 mins. on each side, season. Grate over the lemon zest, drizzle a little lemon juice over the salmon and serve with the potato salad.

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