Salmon fillet under potato crust on Julienne vegetables

Name: Salmon fillet under potato crust on Julienne vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 300 g Potatoes; 250 g Carrots; 350 g Leeks (leek); 300 g Celeriac; 40–45 g Butter; 600 g Salmon fillet without skin (thick middle piece); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 ml dry white wine; 150 g Whipped cream; 1/2 TEASPOON Cornstarch; 1 TEASPOON granulated broth (e.g. vegetable broth); 7-10 Tbsp Dill; 7-10 Tbsp Oil

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

300 g Potatoes
250 g Carrots
350 g Leeks (leek)
300 g Celeriac
40–45 g Butter
600 g Salmon fillet without skin (thick middle piece)
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 ml dry white wine
150 g Whipped cream
1/2 TEASPOON Cornstarch
1 TEASPOON granulated broth (e.g. vegetable broth)
7-10 Tbsp Dill
7-10 Tbsp Oil

Directions

1
Peel and wash the potatoes and cover them with cold water. Clean, wash and drain the carrots, leek and celery. Cut vegetables into fine sticks (julienne)
2
Melt 15-20 g butter in a pot. Preheat the grill. Wash salmon fillet, dab dry and cut into 4 pieces. Spread a flat, ovenproof dish thinly with oil and place the salmon pieces in the dish. Season with salt and pepper. Slice the potatoes into very thin slices and lay them in scales on the salmon. Brush with liquid butter and season with salt and pepper. Grill under the preheated grill for 12-15 minutes (middle shelf)
3
Meanwhile heat 25 g butter in a large pan. Steam the vegetables for 4-5 minutes, turning them over. Season with salt and pepper. Add white wine and cream, bring to the boil, cover and simmer for 4-5 minutes. Mix starch and about 3 tbsp. cold water. Stir the starch into the vegetable stock and continue to simmer for about 1 minute while stirring. Season to taste with salt, pepper and possibly some granulated stock. Arrange the vegetables on plates and arrange the salmon fillet on top. Garnish with dill as desired