Salmon Fillet with Potatoes, Celery, Onions and Herbs

Ingredients

• 1 large salmon fillet (with skin)
• 1 tbsp butter
• 1.5 tbsp finely chopped parsley
• 1.5 tbsp finely chopped dill
• 500 g boiled potatoes (from yesterday)
• Salt
• white pepper (finely ground)
• 300 ml cold vegetable stock
• Olive oil (extra virgin)
• apple cider vinegar
• 2 small white onions
• 0.25 head celery root

Instructions

1. 1.

   Slice the boiled potatoes as thinly as possible into rounds. Peel and slice the onions into rings. Grate the celery root into fine strips. Mix 4 tbsp olive oil, 3 tbsp apple cider vinegar, salt and pepper well, then stir in the vegetable stock. Layer the potato slices with onion rings and celery on a plate. Pour the vegetable stock over the potatoes and onions and let it rest for about 1 hour at room temperature.

2. 2.

   Preheat the oven to 140°C (284°F). While waiting, rub the salmon with 1–2 tbsp oil, salt, generous pepper and herbs. Place the salmon skin-side down on a foil-lined baking sheet and bake for 20–25 minutes. Then plate the fillet over the vegetables and serve immediately.