Salmon with Potatoes and Mushroom Cream Sauce

Salmon and Potatoes

• 4 fresh salmon fillets, skinless (120-200 g each, approx. 2 cm thick)
• 1 lemon, finely grated zest and juice
• 1 pinch ground black pepper
• 1 ½ tsp fine sea salt
• 500 g water
• 600 g potatoes, cut in pieces (2-3 cm)

Mushroom Cream Sauce

• 100 g shallots, halved
• 10 g unsalted butter, diced, plus extra for greasing
• 50 g dry white wine
• 50 g double cream
• 200 g cream cheese
• 300 g fresh button mushrooms, sliced
• 2 pinches ground nutmeg
• ½ tsp fine sea salt, or to taste
• 1 pinch ground black pepper, or to taste