Salmon Fillet with Potatoes, Celery Root, Onions and Herbs
Ingredients
- Ingredients
- 1 large Salmon (with skin)
- 1 Tbsp butter
- 3 Tbsps parsley (finely chopped)
- 3 Tbsps Dill (finely chopped)
- 500 grams Boiled potato (cooked the previous day)
- salt
- white peppers (finely ground)
- 300 milliliters vegetable stock (cold)
- olive oil (Extra-virgin)
- apple cider vinegar
- 2 small white onions
- ¼ Celery root
Preparation steps
Cut the potatoes into slices as thin as possible. Peel the onions and slice into rings. Peel celery root and grate into thin strips. Combine 4 tablespoons olive oil with 3 tablespoons apple cider vinegar, season with salt and pepper and mix well, then stir in the vegetable stock. Arrange potato slices with onion rings and celery in a serving dish or platter in a single layer. Pour vegetable dressing over the potatoes and the onions and let marinate at room temperature for about 1 hour.
Meanwhile, preheat the oven to 140°C (approximately 275°F). Rub the salmon with 1-2 tablespoons oil and season with salt, pepper and the herbs. Lay salmon (skin side down) on a baking sheet lined with aluminum foil and bake for 20-25 minutes. Then the arrange salmon on the vegetables and serve immediately.
