Salmon Fillet with Whisky

A bean recipe for every taste:

Boil sweet potatoes until soft, drain, add salt and pepper and mash lightly. Stir through with 2/3 of the raw sliced shallots and the chives.

Arrange everything on a platter on top of the tomato slices.

Sauté the salmon in 2 tablespoons of butter and place on the potatoes form. Steam beans until tender, season, layer over salmon.

Sauté remaining shallots in 1/2 tablespoon butter, add stock and reduce to 2/3, then fold in whiskey, crème fraîche and tomato chunks. Remove frying pan from the kitchen stove and fold in the remaining 2 tablespoons of butter. Pour the sauce around the salmon on the serving plate.

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