Serves two.
 
Jazzy potatoes and asparagus as needed (or other vegetables).

• 1 fennel root.
• 2 salmon steaks, skinned.
• small clove of garlic, pressed.
• good tablespoon of olive oil, extra virgin.
• sea salt.
• pepper.
• quarter teaspoon of Vadouvan (spice), available from leading supermarkets.
• flat parsley.

Freeze the salmon slightly (easier to slice) and then cut into slices of 1 cm. Preheat oven to 220 degrees. Cut fennel root into strips and blanch whole Jazzy potatoes with peel and boil the asparagus. Spread oil, garlic, pepper, salt and Vadouvan mixed in an oven dish. Lay salmon on fennel, sprinkle oil mixture over salmon, slice parsley and sprinkle over the salmon. Cook gently in the oven until the salmon is slightly pink, which takes no time at all.

Good luck with the preparation and bon appetit.

• Wash 500 grams of Jazzy and boil in the skin for 12 minutes.
• 250 grams fresh samphire, washed.
• 1 leek, washed and in thin rings.
• 250 grams Dutch or pink shrimps.
• 2 tsp. fresh dill, finely chopped.
• 1 tsp. fresh celery, finely chopped.
• 1 tsp. fresh chives, finely chopped.
• 5 tsp. olive oil.
• 2 tablespoons Dijon mustard.
• 1 tablespoon maple Syrup.
• 1 lemon, squeezed.

1. Make a dressing of the olive oil, lemon juice, Dijon mustard and maple Syrup.
2. After cooking, rinse the Jazzys off with cold water and leave to cool.
3. Blanch the samphire and rinse off with cold water.
4. Mix the Jazzys with the samphire, leek and shrimps and the fresh herbs. Pour the dressing over them and mix well again.

• 500 Grams of Jazzy, boil in the skin for 12 minutes and completely cooled (preferably 12 hours in the fridge), slice.
• 1 jar of gherkins, drained and thinly sliced.
• 1 large onion, peeled and diced.
• 1 fillet of smoked (free-range) chicken in thin strips. 
• 2 tbs. mayonnaise.
• 2 tbs. yoghurt or low-fat quark.