Recipe for Pickled Salmon with Sweet-Sour Gherkins

In a saucepan, place the washed, unpeeled potatoes to cook in cold water. Let them cook for 25 to 30 minutes. Cut the fish into pieces. In a skillet over medium heat, combine the fish stock, 5 cl of apple cider vinegar, a pinch of coarse salt, and freshly ground pepper. Bring to a simmer and cook the pieces of fish in it.

Place a saucepan over medium heat with 60 g of butter, make a roux with 60 g of flour. Add the fish stock, mix well, and let it thicken. Cut the pickles into slices.

In a bowl, mix the egg yolk with the cream and nutmeg. Incorporate this mixture into the sauce. Add the slices of pickles. Drain the potatoes and peel them. Return the pieces of fish to the sauce. Add the potatoes. Let it heat for 7 to 10 minutes. Check the seasoning.

Arrange the pieces of fish and the potatoes, all covered with sauce, in a serving dish. Sprinkle with washed and chopped chives.

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