Butterhead lettuce & Cresson

1. Finely chop a shallot and gently sauté it in olive oil, together with a finely chopped clove of garlic.
2. Wash the butterhead lettuce and remove the core.
3. Cut the stems off the watercress and add this together with the butterhead lettuce to the pan and sauté briefly.
4. Deglaze with the stock and let cook for about 10 minutes.
5. Blend the ingredients using a blender and season with salt.
6. Add a splash of cream before serving.

1. Blend the panko with the curry to taste into a powder using a food processor.
2. Make a brine from the salt and water and brine the salmon in it for at least 1 hour.
3. Remove the salmon from the brine, rinse well, and pat dry.
4. Press one side of the salmon into the panko.
5. Fry in oil until crispy on the breaded side.
6. Place the salmon in an oven preheated to 70°C for about 10 minutes.

1. Peel the white asparagus.
2. Place the asparagus in a vacuum bag with a knob of butter and a little salt.
3. Cook in a water bath or steamer at 85°C for about 40 minutes.
4. Grill the cooked asparagus on the barbecue or in a grill pan.

Braise the edamame beans in a little butter with stock and salt.