• Steps 1
• 10 Mins

Bring the fish broth to a boil. Peel the potatoes and rutabaga, and cut them into cubes (make the potato cubes larger to ensure they cook in the same time as the rutabaga). Peel and slice the garlic, celery stalks, fennel, and bell pepper. Reserve the fennel fronds in a glass of cold water for garnish at the end.

Fish broth, dice Water Potatoes, fast Rutabaga Fennel Celery stalks Tip pepper, red Garlic, clove

• Steps 2
• 7 Mins

Place a large pot on medium heat with olive and canola oil. Press the garlic into the pot and sauté for a short while. Add the vegetables and root vegetables, and let them sweat for a bit. Add the fish stock, white wine, lobster stock, honey, lemon juice, and the cooking cream.

Olive oil, extra virgin Rapeseed oil White wine Lobster fund Honey, liquid Lemon juice Garlic, clove Cooking cream, 15% fat

• Steps 3
• 15 Mins

Let it simmer until the potatoes and rutabaga are soft and the stew has obtained a creamy consistency.

• Steps 4
• 8 Mins

Wash and peel the carrot, then slice it into julienne strips. Heat up a frying pan with neutral oil and fry the carrot until crispy. Let it drain on paper towels. Dice the salmon into centimeter-sized pieces. Once the root vegetables are soft, remove from heat and fold in the salmon dices.

• Steps 5
• 7 Mins

Let it stand covered for 5-10 minutes or until the salmon is cooked to your liking.

• Steps 6
• 2 Mins

Top with carrot chips and fennel dill before serving. Serve with a dill mayonnaise if desired.