4 pieces salmon fillet
Finely grated rind 1 lemon
Salt and freshly ground black pepper
2 tablespoons chopped fresh dill
3 tablespoon olive oil
2 firm bananas, peeled and sliced diagonally
Beaten egg
Sesame seeds
150 ml dry white wine
2 tablespoons large orange lumpfish roe
Olive oil
Sprigs fresh dill

For the carrot, watercress and banana purée

450 g carrots, peeled and roughly chopped
Salt and freshly ground black pepper
1 banana, peeled and chopped
1 egg yolk
Grated nutmeg
1 tablespoon lemon juice
30 g chopped watercress
1 tablespoon chopped chives

Marinate the salmon with the lemon rind, seasoning, chopped dill, and the olive oil for 4 hours. Dip banana slices into beaten egg and coat evenly with sesame seeds. Drain the fish from its marinade. Heat marinade in a large frying pan. Add pieces of salmon and pan fry quickly for about 3 minutes. Flip salmon over and cook for a further 3 minutes until tender. Remove the fish and keep warm. Add wine to pan juices and bubble briskly for 1 minute until reduced; stir in lumpfish roe. Meanwhile, pan fry the sesame banana slices in a little oil until golden. Drain well on absorbent paper. Serve salmon with its pan juices, garnished with dill sprigs and sesame bananas, and accompanied by the warm purée.

For the purée

Cook the carrots with sufficient water to half cover, and salt to taste, until just tender. Drain thoroughly. Put the carrots into a processor or blender with the banana, egg yolk, salt, pepper and nutmeg to taste, and the lemon juice. Blend to a purée. Stir in the watercress and chives. Reheat the purée, either in a double saucepan, or in a bowl over a pan of simmering water.