Alpine Salmon Butter Schnitzel with Pea Cream and Crispy Potato Slices

For the Alpine salmon butter schnitzel with pea cream and crispy potato slices, peel the shallots, skin the salmon fillet, finely chop both. Mix fish with shallots, lemon peel and parsley. Season to taste with salt and cayenne pepper. Mix well with 2-3 tablespoons breadcrumbs and the egg. With wet hands, form evenly sized loaves and turn them in the remaining breadcrumbs. Heat the oil and butter and fry the salmon butter slices with the rosemary sprig until juicy and golden brown.Peel the potato and cut into very thin slices. Sauté the finely diced onion in a little butter, add sugar and deglaze with a little white wine. Add cream and bring to a boil. Add the peas and steam until soft. Puree finely in a blender. Season to taste with salt, pepper and some finely chopped fresh mint. Fry the potato slices in a little oil and butter until golden. Add salt and pepper, the halved garlic cloves and fry briefly.mix the crème frâiche with the chives, season with salt and pepper.the Alpine salmon butterschnitzel on the pea cream with the slices of potatoes and the chive crème frâiche arrange.

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