Spring salmon

Clean, peel and saute butternut squash in butter.

Pour in the fish stock.

When it becomes tender add the seasoning and make a sauce using a stick blender.

Cook 300 g of potatoes, make a dutchess mixture, garnish with 100 g of Adriatic shrimps and bake in the oven at 190C for 10 minutes.

Poach 600 g of salmon fillets in spicy fish bouillon for 5 minutes.

Coat 100 g of Mozzarella with ground poppy seeds and fry in hot oil.

Serve salmon on the butternut squash sauce together with other components.

Garnish with strawberries and fresh sprouts.

Season to taste with salt and pepper.