Salmon with Potato Crust

Peel the celeriac, cut into coarse pieces and cook in a saucepan with vegetable soup. Then crush, season with salt, nutmeg and butter.

Season salmon with salt, fry briefly on both sides in a frying pan with clarified butter. Remove peel from potatoes, grate and mix with finely chopped spring onions. Season with salt and squeeze well. Put the potato mixture into the frying pan, place the fish on top and weigh it down with another cooking pot or frying pan. Roast for about 3 minutes, then bake in the oven at 180 °C for about 5-10 minutes.

Remove the fish from the roasting pan and keep warm. Deglaze the pan with white wine, add fish stock and crème fraîche and perhaps thicken with flour butter. Add the chopped chives and season to taste.

Arrange the celery puree and the fish on the plate with the potato side up and pour on the sauce.

Our tip: Always use fresh chives if possible!

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