• Lunch
  • 20 m
  • Medium


  • 1250 g Atlantic salmon, fillet without skin, boneless, 250g
  • 200 g beetroot, cooked
  • 50 g shallot
  • thyme and bay leaf
  • 1 garlic clove
  • 1 l fish stock
  • 2,5 dl cream 40%
  • 350 g sweet potato in fine slices
  • 75 g salmon roe
  • pepper and salt
  • 2 cl fat

Instructions / directions

Fry the slices of sweet potato in oil at 150°C and season with salt. 

Stew the shallot, thyme and bay leaf with the fat, then add the beetroot and the garlic. Let simmer some more, then add the stock and let boil. Add cream, pepper and salt and allow to reduce to desired thickness. Mix and sieve. 

Season the salmon with salt and pepper and poach in a steamer at 75°C to a core temperature of 55°C. Serve the salmon with the sauce, garnish with the chips and salmon roe.


This recipe is brought to you by Mowi

Mowi is one of the largest seafood companies in the world, offering an extensive range of high-quality fish and seafood products. Mowi harnesses nature to produce nutritious, tasty and supreme quality seafood from the ocean. As a result of its ongoing innovation and sustainable development it is the world’s largest supplier of farmed Atlantic salmon, satisfying one fifth of global demand.

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