for 4 person

a little	butter
2	shallots, cut into wedges
1 tsp	sugar
1 tbsp	Noilly Prat
250 g	salmon fillet (organic), grey layer of fat removed if necessary, cut in half lengthways and then across into slices 1 cm thick
¼ tsp	salt
1 ½ dl	full cream
2	fresh eggs
¼ tsp	salt
a little	pepper

Chervil oil

½ bunch	chervil, finely chopped
2 tbsp	sunflower oil
1	organic lemon, use a little grated zest and 1 tsp of juice
1 pinch	salt
a little	pepper

How it's done

Potted salmon: heat the butter and sauté the shallots for approx. 5 mins. Scatter over the sugar and briefly continue cooking. Add the Noilly Prat and allow to cool a little. Stir in the salmon, season with salt, divide into the prepared mould. Place the ramekins on a cloth in an ovenproof dish.

Combine the cream and eggs, season. Pour the mixture into the ramekins and individually cover them with foil.

Cook in a bain-marie: Pour in boiling water to 2/3 the height of the ramekins. Bake the potted salmon for approx. 45 mins. in the lower half of an oven preheated to 170°C.

Remove the ramekins and leave to stand for approx. 10 mins.

Chervil oil

Combine the chervil with the remaining ingredients. Drizzle over the potted salmon.

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