Cut the top and bottom of the 2 M. Eryngii's, slice the top's and set aside. Slice the body of the M. Eryngii's in 2 cm slices and put them in a deep bowl.

Grab a deep bowl and put the 2 cm slices of M. Eryngii's inside. Mix 1 Fish Stock with 1 liter of Water and fill up the bowl with the stock.

Marinate for 30 minutes.

Grab the M. Sweet Potatoes, peel them and cut them in half, set 2 half's aside. With the other 2 half's grab a mandoline and slice them as thin as possible.

Put all the slices in a bowl.

In the bowl add 2 Teaspoons Salt, 2 Teaspoons Thyme, Black Pepper to taste and 50ml Heavy Cream.

Mix it all together.

Set the oven to 180 degrees celcius.

Grab a small baking tray and intercalate the slices of M. Sweet Potato by color (Drip the excess liquid before adding to the baking tray). Put them in the oven for about an hour.

Cut the rest of the M. Sweet Potatoes in cubes and boil the until soft. After the Potatoes are boiled, drain the water and add 1 Teaspoon Nutmeg, Salt and Pepper to taste and 100ml Heavy Cream.

Mash it all really well and the puree is done.

Remove the seeds from the M. Rawit Peppers and thinly slice them together with the Garlic and Shallot.

Pat dry the Salmon.

Add a little bit of Olive Oil to a pan and fry the Salmon, skin down, 2 minutes each side and set aside.

In the same pan, add 50gr Butter and fry the M. Eryngii Scallops 1 minute each side and set aside.

Add the previously sliced M. Rawit Peppers, Garlic & Shallot to the pan and fry them together with 50ml Heavy Cream to create a sauce.

After 2 minutes set aside.

Fry the M. Eryngii tops for 30 seconds each side in the same pan.

Ready to plate and impress! Enjoy!