For the wild salmon fillet on potato-carrot puree, first prepare the puree. For the puree, peel the potatoes and carrots, wash them and cut them into small pieces.
Boil the potatoes and carrots in the vegetable soup until soft. The vegetable soup should have almost evaporated. Add the whipped cream and butter to the rest of the vegetable soup.
Puree everything with a hand blender. If necessary, add a little salt to taste. Keep the puree warm. Heat the butter in a coated pan with a lid.
Cook the pieces of wild salmon fillet in it over medium heat, turning once. Pour the puree onto a warmed plate and arrange the wild salmon fillet on top.
Refine the wild salmon fillet on potato-carrot puree with fresh herbs.