Salmon Chops with Celery

Rinse the salmon chops under cold running water, dry them, sprinkle with salt and pepper and dust with wheat flour. Heat the oil, add the butter and fry the salmon on both sides at low temperature for about 15 min, remove from the frying pan and keep warm.

Sauté the vegetable cubes and the celery in the frying fat, extinguish with the white wine, add the fish stock and boil through. Season with tarragon leaves, salt and pepper.

Divide the vegetables evenly on plates, arrange the roasted salmon chops on top.

Atlantic coast grows. It has an intense seawater flavor.

It is available in jars.

Our tip: Zucchini is tender in taste and therefore well suited for children.

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