Warm salmon, veal head, Ghent-style, with seasonal vegetables


For 4 people


4 salmon escalopes

600 g good mashing potatoes

80 g milk

40 g butter

Salt, pepper

Olive oil


Seasonal vegetables

Big slice of veal head paté

Balsamic vinegar


Cook the salmon until just pink, and season.


Make a very light potato mousseline, and add some olive oil.


Blanch the salicornia.


Choose some colourful seasonal vegetables, and cook to suit your taste.


Place the warm salmon in the centre of the plate. Arrange a fine sliver of veal head paté on top.

Decorate with the vegetables and the potato mousseline. Finish with a few drops of olive oil and balsamic vinegar.

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