Salmon Trout with Mild Earth Apple Garlic Puree On

Cook potatoes in salted water, steam, press through potato ricer and mix with a little bit of olive oil until smooth.

Lightly bubble milk and whipping cream with 6 peeled garlic cloves for about 10 minutes and then pass through a sieve. Mix the milk and whipped cream mixture into the puree and season well with salt and freshly ground pepper.

For the tomato and olive compote, skin 3 tomatoes, remove seeds and cut into small cubes, setting the steps aside.

Sauté shallots and a bulb of garlic, cut in half diagonally, in olive oil and add a third of the fennel. Slowly sauté until translucent, then add the tomato sections and steep for 15 minutes. Strain and add to sautéed olive and fennel strips. Simmer briefly on low heat and add the diced tomatoes before serving.

Cut the zucchini into thin slices and place them alternately with the remaining tomato slices in four small ovenproof dishes lined with olive oil and season with salt and pepper. Cook in the oven at 180 °C for about 10 minutes.

Mix the basil with a little olive oil.

Finally, roast the fish on the skin side in a frying pan with olive oil and a touch of garlic.

To serve: start by putting the tomato and olive compote on the plate, top with a good blob of mashed potatoes, then the fish and the tomato and zucchini fan on top. Drizzle with the basil oil.

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