For the stock, fry the fish bones briefly in hot olive oil, add the chopped soup vegetables and fry briefly. Now extinguish with a little wine and fill up with 1/2 liter of water. Simmer gently over medium heat. After 15 minutes, strain through a sieve, add the remaining white wine and reduce to about half. Now add the whipped cream and a dash of olive oil and reduce one more time. Finally, season with pepper, salt and whip with a blender until creamy.

Cut the salmon fillets three times on the skin side. Chop the fresh kitchen herbs and fill them into the fish pockets. Salt and fry briefly in hot olive oil, first on the skin side, then on the flesh side. Transfer to a platter and finish cooking in the stove.

For the vegetables, peel the peppers, remove the seeds and cut into lozenges. Blanch briefly in boiling hot water. Blanch the tomatoes first, then peel them and cut them into lozenges as well. Cut the melanzani and zucchini into strips and fry in hot oil. Add the peppers and tomatoes, and finally the chopped tomatoes. Add the sprouts, season with salt and herbs.

For the corn patties, mix the flour, eggs, crème fraîche and 200 g of hominy in a hand mixer. Fold in the rest of the hominy, season and bake in hot fat.

Our tip: it is best to use fresh herbs for a

Salmon Fillet Larded with Herbs on Tuscan Vegetables with Corn Crepes and Chardonnay Foam

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