Jeff on the seaside

Ingredients:

• 8 Aviko Hash Browns
• 150 g green asparagus
• 150 g pomodorini tomatoes
• 150 g carrot
• 1 lemon
• 4 tbsp olive oil
• 2 tbsp finely chopped basil
• 1 shallot
• 400 ml cooking or whipped cream
• 1 tbsp almonds
• 1 tbsp chives
• 3 tbsp basil oil (see tip)
• 400 g salmon fillet
• 2 tbsp beetroot cress

Method

Preparation: 30 minutes
Oven: 15 minutes

• Preheat the oven to 220ºC. Cut the woody end of the asparagus and cut them into 4 cm pieces. Halve thick asparagus lengthwise. Halve the tomatoes and cut the carrot into strips of 3-4 mm. Scrub the lemon clean.
• Place the asparagus, tomatoes and carrot on a baking tray. Drizzle with 2 tablespoons of olive oil. Grate 2 teaspoons of the lemon over the vegetables and sprinkle with the basil, salt and pepper.
• Roast the vegetables in the oven for 15 minutes until al dente. In the meantime, for the ‘beurre blanc’ sauce, chop the shallot. Reduce the cooking cream with the shallot by half.
• Toast the almonds in a dry frying pan. Sprinkle them on a plate and chop finely. Finely chop the chives.
• Brush the Hash Browns with the basil oil. Brush the salmon fillets with 2 tbsp olive oil and sprinkle the fish with salt and pepper.
• Grill the Hash Browns and salmon fillets on the BBQ or in the grill pan for about 8 minutes, until the Hash Browns are golden brown and crispy and the salmon fillet is pink and juicy.
• Grate 2 teaspoons of the lemon over the beurre blanc sauce. Season the sauce with the chives, salt and pepper
• Spoon the beurre blanc sauce in a circle on 4 plates. Place the basil Hash Browns on top of the sauce. Add the vegetables. Place the salmon fillets diagonally against the vegetables.
• Garnish with the beetroot cress and some extra lemon zest and juice to taste. Sprinkle with the toasted almonds.

No-waste tip: Cut the peels of the carrot into strips and fry in hot oil until crispy. Replace the beetroot cress with
the crispy carrot.