Golden Salmon Block, Sweet Potato Purée, and Roasted Vegetables with Rosemary

Directions

1. 1

   Preheat the oven to 200°C (rotating heat). Wash the potato chips and cut them in half lengthwise. Peel and wash the carrot tops, leaving 2 cm of tops. Break the asparagus base.

2. 2

   Arrange the potato chips and carrot tops on a large baking sheet covered with parchment paper. Generously brush with olive oil, salt, pepper, and add the rosemary sprigs. Bake for 10 minutes.

3. 3

   While the vegetables are cooking, peel the sweet potato and cut it into regular cubes of approximately 2 cm. Plunge them into a well-salted boiling water and cook for 12 minutes at a simmer, until they are tender.

4. 4

   After 10 minutes of cooking, add the asparagus to the baking sheet with the other vegetables, brush with a drizzle of olive oil, and continue cooking for another 10 minutes. The vegetables should be slightly caramelized.

5. 5

   Drain the sweet potato cubes and mash them in a ricer (never in a blender to avoid the sticky effect). Add the unsalted butter and a drizzle of olive oil, season generously. Cover to keep warm.

6. 6

   Carefully pat the salmon blocks dry with paper towels — this is the key to crispy skin. Salt and pepper both sides. Heat a non-stick pan over high heat with a drizzle of olive oil until it smokes slightly.

7. 7

   Place the salmon blocks, skin side up, in the hot pan. Press gently with a spatula for the first 30 seconds to ensure the skin adheres well. Cook for 3 to 4 minutes without moving, until the skin is crispy and golden. Flip carefully and continue cooking for 2 minutes over low heat — the inside should remain lightly pink.

8. 8

   Presentation: spread a generous layer of sweet potato purée in the center of each warm plate using a large spoon. Place the salmon block on top, skin up. Arrange the roasted vegetables harmoniously around. Garnish with a lemon slice, a few fresh anise sprigs, and a pinch of flaky sea salt.