Salmon Filet with Spring Vegetables

For the parsley potatoes, bring the potatoes to a boil in salt water or in a potato steamer. Leave the potatoes in tight-fitting pot cook for about 30 minutes, then quickly peel.

For the vegetables, bring to a boil a pot of salted water.

Peel the bottom third of the asparagus, cut off the ends little and cut the rods diagonally into 3 cm (approximately 1 inch) long pieces.

Peel the carrot and cut diagonally into slices.

Cut the scallions diagonally into 2 cm (approximately 3/4 inch) pieces.

Cook the asparagus in salted water for about 5 minutes until al dente, remove, rinse and drain briefly.

Place the carrot in the same water for about 3 minutes until al dente, remove, rinse and drain briefly.

For the sauce, melt the butter. Peel the onion, finely chop and sauté in butter.

Pour in the wine and the cream and let boil a little.

Finally,mix in the chervil.

For the fish, put a little butter in a pan.

Rinse the salmon, sprinkle with lemon juice, season with salt and pepper and coat with flour.

Cook the fish in hot butter until brown with the skin side down for about 4 minutes, then turn over and cook until done.

For the vegetables, melt the butter in a pan and add the sugar. Add all the vegetables and heat well.