Ingredients

Method

For the lime spaetzle
• 420 g flour
• 1½ cups milk
• 3 eggs
• 1 T dry white wine
• sea salt and freshly ground black pepper
• zest and juice of 2 limes
• 1 T butter
• 1 T olive oil
For the spring-onion velouté
• 4 spring onions, finely sliced
• 1/3-½ cup cream
• 1 cup skimmed milk
• 2 T butter
• sea salt and freshly ground black pepper, to taste
For the fricassee of greens
• 1 t olive oil
• 2 T butter
• 1 x 150g g packet fine beans, blanched and cut in half
• about 150g mangetout, blanched and cut in half
• 16 spears asparagus, blanched
• sea salt and freshly ground black pepper, to taste
For the salmon
• olive oil and butter, for frying
• sea salt and freshly ground black pepper, to season
• 4 x 160 g Norwegian salmon fillets

Method

Ingredients

To make the lime spaetzle: Sift the flour into a mixing bowl. Combine the milk and eggs in a 2-litre (8-cup) mixing bowl and blitz with a hand blender. Slowly add the milk-and-egg mixture to the flour, whisking thoroughly to get rid of any lumps. Add the wine and whisk until the mixture is of a gluey consistency. Add the seasoning, half the lime zest and juice, and mix thoroughly.
Bring a big pot of salted water to the boil.
Using a spaetzle press, place a small amount of the mixture in the press and press into the water. As soon as the pieces float to the top, remove with a slotted spoon and place in an ice bath. Drain thoroughly and set aside.
Before serving, heat a medium-sized sauté pan. Add the butter and oil. When the butter foams, add the spaetzle. Toss every 30 seconds. When nice and hot, add a pinch of the lime zest and 5ml (1t) lime juice. Season to taste.

To make the spring-onion velouté: Sauté the spring onion until soft but still pale. Add the cream and milk, and bring to a boil. Blend until smooth. Pass through a sieve and add the butter. Blend using a hand blender until frothy. Season to taste.

To make the fricassee of greens: Heat a medium-sized sauté pan. Add the olive oil and butter. When the butter foams, add the vegetables, tossing every 10 seconds until heated through. Season.

To prepare the salmon: Heat a medium-sized, solid-based, nonstick frying pan. Add a dash of olive oil and butter. Season the fish and place the fillets in the pan, skin side down. Cook over a medium heat until the fish is half cooked and the skin crisp. Turn over and fry for another 3 minutes.

To serve: Arrange the spaetzle on 4 plates. Add the greens. Place the fish on the greens and drizzle with the spring-onion velouté.

Cook’s note: A spaetzle press or potato ricer is available at speciality kitchen shops (for stockists, see page 126). As an alternative, use a sieve or colander with large holes.