Salmon fillet with forgotten vegetables

1. Dissolve the veal stock in a glass of warm water.

2. Wash, peel and cut the forgotten vegetables into sections. Blanch for 2 minutes in boiling salted water. Drain.

3. Melt the butter in a large skillet, fry the vegetables for 3 minutes, add the veal stock, cover and simmer for 30 minutes.

4. Wash, dry and thin out chervil. Cook the salmon skin side in olive oil in a pan for 6-7 minutes.

5. Arrange the salmon fillets on plates with vegetables. Sprinkle turmeric, sea salt and 5 blend peppercorns. Garnish with chervil leaves, serve immediately.

Photo credit: Sucré Salé