Puree of sweet potatoes with roasted swede and salmon

Cook the potato cubes for about 15 minutes in plenty of water with salt. Drain and drain well. In the meantime, preheat the oven to 220ºC.

Cut the turnip in slices of about 2 cm thick and then cut into small blocks. Hash the swede and scallions with the cajun spices, half the sage and 1 tablespoon oil and put them on a baking sheet. Roast the vegetables in the oven in about 20 minutes until golden brown. In between, switch over once.

In the meantime, heat the butter with the rest of the sage and let it fizz, but do not turn brown. Keep separate.

Sprinkle the salmon around with salt and pepper. Heat the rest of the oil and fry the salmon for about 5 minutes per side.

Meanwhile, crush the sweet potatoes into a coarse mash and stir in the cream and the sage butter.

Serve the puree on warm plates with the salmon and roasted turnip. Sprinkle with the almond shavings.