Salmon fillet under potato crust
very easy
75 mins
75 mins
Ingredients
- 750 g Potatoes
- 4 Leek sticks (leek)
- 5 (approx. 600 g) Carrots
- 1 (approx. 500 g) Celeriac
- 7-10 Tbsp Oil
- 1.5 kg Organic salmon fillet (without skin; thick middle piece)
- 7-10 Tbsp Sea salt
- 7-10 Tbsp Pepper
- 10 TABLESPOONS Butter
- 2 Shallots
- 2 slightly heaped tbsp. flour
- 1 glass (400 ml) Fish stock
- 200 ml dry white wine
- 6-8 TABLESPOONS Noilly Prat (French wormwood)
- 200 g Whipped cream
Directions
- 1
Peel and wash the potatoes and cover them with cold water. Clean or peel the vegetables, wash them and put them in fine sticks (ju
- 2
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Spread a thin layer of oil on the baking tray. Wash salmon, dab dry, cut into 8 pieces and place on top. Season with salt and pepper.
- 3
Melt 5 tablespoons of butter. Slice the potatoes into very thin slices and lay them on the salmon in flakes. Brush with melted butter and season with salt and pepper. Bake in the oven on the middle shelf for 20-25 minutes.
- 4
In the meantime, peel and finely dice the shallots for the sauce. Heat 3 tablespoons of butter in a saucepan. Sauté the shallots in it. Dust with flour and sauté lightly while stirring. Add stock, wine, Noilly Prat and cream while stirring and simmer for about 5 minutes.
- 5
Season to taste with salt and pepper.
- 6
Heat 2 tablespoons of butter in a saucepan. Steam vegetables for 4-5 minutes, turning them over. Season with salt and pepper. Arrange everything.
Nutrition Facts
590 kcal
16 g
39 g
35 g
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