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.