Filet de saumon, purée de choux-fleurs, œuf poché et pommes de terre rissolés à l’estragon

Ingredients

4 salmon steaks (about 150 g per serving)

1 bag of cauliflower puree Épurée

4 eggs

Zest of ½ lemon

1 French shallot

2 cloves of chopped garlic

Zest and juice of half a lemon

2 green onion

600 gr of potatoes (grelots cut in 2 or yellow flesh potatoes cut in cubes)

3 tablespoons tarragon (chopped)

1 tablespoon of olive oil

butter

Salt and pepper

Preparation

In a large non-stick skillet, brown seasoned salmon in 30 mL (2 tbsp.) butter over medium-high heat for 4 minutes on each side, browning well or continue cooking until desired doneness. Set aside on a plate and heat in the oven before serving.

Chop tarragon, shallots and green onions finely.

Blanch the potatoes, bringing them halfway through cooking.

While the potatoes are browning. Add garlic, shallots and before serving add zest, lemon juice, green onions and tarragon.

In a saucepan of simmering salted water, pour 2 tablespoons of vinegar. Break the eggs, one at a time, and drop them into the water as you go. Poach for about 3 minutes or until desired doneness. Normally, the yolks should be runny. Drain poached eggs on a paper towel-lined plate.

Finish cooking the salmon in the oven.

Heat cauliflower puree.

Put the plate up and enjoy!