Serves 4

Salmon and potatoes

• 4 salmon steaks
• Oil or butter
• Salt, Pepper

Preheat the over to 200°C. Wrap the salmon steaks in foil paper. Pour a little oil or put a bit of butter on top, and season with salt and pepper to taste, before closing the foil.
Also wrap the potatoes in foil. Put everything into the oven, and let it cook for approx. 45 minutes.

Cream sauce for the potatoes

• 2 cloves of garlic
• parsley
• 70 ml of thick cream
• 6 yoghurts (about 90-100 cl)
• (optional): 1 teaspoon mustard

Chop the garlic and the parsley into very small pieces. Mix with the thick cream and the 6 yoghurts, and add the mustard if you want it.

Contributed by Aliette de Bodard. Eaten at VD1 in Schloss Lohrbach, Germany.