Salmon Gnocchi with Pea Puree and Paprika-Lime Sauce

Preparation (about 50 min):

Cut salmon fillet into cubes, freeze briefly. In the hand mixer form, pour cold whipped cream, season with lemon granules and madras curry and whisk finely. The amount in a cold bowl form, season with salt and pepper. Stir in some chopped dill. Use a tablespoon to make dumplings. Cook the dumplings in hot vegetable soup with a little sage and celery greens for four to five minutes.

Make potatoes, peel and press through potato press. Finely mash peas with a blender and work into the potatoes. Stir in the heated milk, add a tiny bit of olive oil, season with salt, pepper and nutmeg.

Whip yolks with lime juice over hot water until creamy. Carefully add hot fish stock, season with salt and pepper and stir in a little dill. Briefly sauté the diced peppers in hot olive oil, then fold into the sauce. Drain salmon gnocchi well, arrange on plates, cover with sauce. Form pea puree next to it and garnish with chervil.

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