Salmon Fillets with Winter Vegetables
Rinse and dry all of the vegetables. Cut the romanesco into florets, the eggplant into thick cubes and the pumpkins into wedges. Peel the kohlrabi and cut into thin slices. Rinse the salmon fillets, pat dry and season with salt and pepper. Lightly sprinkle the skin side of the salmon with flour.
Heat half the butter in a nonstick pan. Sauté the vegetables until browned. Deglaze with the white wine and season with salt and pepper. Reduce the heat to low simmer for 6-8 minutes, until the white wine has evaporated.
Meanwhile, heat the rest of the butter in a non-stick pan and fry the salmon, skin-side down, for 4 minutes. Flip and cook and cook for an additional 3 minutes.
Divide the vegetables and salmon onto plates, garnish with fresh chervil and serve.