Salmon with Mashed Potatoes and Lemon Sauce

• 250 ml fish stock or fumet
• 1 shallot, finely chopped
• ½ preserved lemon, finely chopped
• 4 sprigs coriander leaves, chopped
• 800 g potatoes, peeled and cut into pieces
• 2 salmon fillets
• 120 g each
• 1 tablespoon low-fat cream
• Thyme, bay leaf
• Salt and pepper

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.