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Pour the fi sh stock into a saucepan, add the shallot and reduce by 2/3. Add the chopped preserved lemon and the chopped coriander.
Steam the potatoes for 5 minutes. Open the steamer and add the salmon. Close the steamer, push the Vitamin+ button and cook for another 10 minutes.
Put the potatoes through a vegetable mill or mash, season and add the cream. Serve with the salmon and the sauce. Decorate with a sprig of coriander.