Fried salmon steak

Fried salmon steak with creamy asparagus, watercress oil and potato mousseline

Cream plus


For 10 servings

Fried salmon steak

10 salmon steaks

100 ml Debic Roast & Fry

Creamy asparagus

500 g white asparagus

500 g green asparagus

300 ml Debic Cream Plus Mascarpone

Watercress oil

100 g watercress

200 ml grape seed oil

Potato mousseline

1 kg of floury potatoes

200 ml Debic Cream Plus Mascarpone

200 g butter

5 g pepper

5 g salt


Fried salmon steak

Fry the salmon steaks rosé in the Debic Roast & Fry. Keep them warm

Peel the white asparagus.

Cut the green and white asparagus diagonally into fine pieces. Blanch them briefly in salted water.

In a sauteuse, bring the Debic Cream Plus Mascarponesamen to a boil with some salt and pepper. Heat the asparagus in it. Keep warm

Wash, dry and cut the watercress into coarse pieces.

Transfer oil together with the grape seed in a blender. Blend for 20 minutes until the oil warms above 70 °C.

Pass through a fine sieve and store in a squeeze bottle.

Peel the potatoes and cook them until tender in salted water.

Drain the potatoes and mash them together with the Debic Cream Plus Mascarpone and the butter.

Season with salt and pepper.

Push the puree through a tamis to make extra fine. Keep warm.


Spoon a nice portion of potato mousseline on the plate.

Arrange the fried salmon next to it.

Dress the creamy asparagus next to the puree and sprinkle with the watercress oil.

Recipe tags Cream plus