Pan-fried Salmon

• The fish is gently dried off and sprinkled with salt and a pinch of sugar on the flesh side. The fish is fried skin-side down in oil on a hot pan.
• Gently press the fish with a spatula to prevent it from curling – the skin should have contact with the pan to become deliciously crispy.
• When the fish starts to turn opaque and the skin is nicely browned, add butter to the pan and turn the fish on the opposite side for 10-15 seconds.
• Ready to serve.
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• Peel the potatoes and cut them into cubes of approximately 2 x 2 cm.
• Clean the leeks and cut them into slices.
• Sauté the vegetables in a pot.
• Add water until it covers the vegetables.
• Cook for approximately 10 minutes.
• Drain the cooking water, but save some to thin out the mash if needed.
• Roughly mash the potatoes.
• Add the cream and some reserved cooking water until you reach the desired consistency.
• Season with salt and pepper.
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• Peel the beets and cut them into wedges (bite-sized pieces).
• Place them in an ovenproof dish.
• Mix 8 tablespoons of balsamic vinegar and 3 tablespoons of honey and pour it over the beets.
• Cut the lemon into quarters – squeeze over the beets and place them in the dish (not to be eaten, just for flavor).
• Bake in a preheated oven at 220°C (fan) for 15 minutes covered with foil – then stir and bake the beets for another 15 minutes.
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• Serve the dish with watercress or a light salad.
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