Chervil Yeasty Potatoes

Rinse the potatoes and steam for about 20 minutes. Heat butter. Mix in flour and sweat. Deglaze with whipping cream or milk and clear soup while stirring. Bring to a gentle simmer for 5 minutes. Season to taste with salt and freshly ground pepper. Add finely chopped parsley and mash the sauce until it has turned a soft green. Carefully stir the chervil leaves into the béchamel sauce. Add salmon strips and potatoes to the sauce form. Garnish with chervil.

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