Salmon steak in herb coating on white beetroot - Forst

Ingredients

• 600 g white beetroot, boiled
• 30 ml olive oil
• salt
• 1 tbsp parsley, finely chopped
• 1 tablespoon thyme
• Freshly ground pepper
• 2 egg whites
• 4 salmon steaks, each 120 g
• saly
• Oil for frying
• 50 g shallots or onions
• 100 ml of white wine
• ½ bay leaf
• 4 white peppercorns, crushed
• 250 ml fish stock
• 150 ml cream
• white pepper from the mill
• 1 squeeze of lemon juice
• 50 g cold butter
• 3 tbsp whipped cream