Salmon Trout Fillet with Spinach, Celery Root, and Potatoes

Ingredients

• 800 g waxy new potatoes
• 1 salmon trout (ca. 1.2 kg)
• Salt
• Pepper (freshly ground)
• 1 tbsp Olive Oil
• 4 dill sprigs
• 100 ml White wine
• 500 g celery root
• 600 g fresh spinach leaves
• 1 Garlic clove
• 1 tbsp butter
• 200 ml heavy cream (at least 30% fat)
• 2 tbsp crème fraîche
• Noilly Prat
• Sea salt

Instructions

1. 1.

   Preheat the oven to 160°C with upper and lower heat. Wash the potatoes and steam them for about 25 minutes until cooked. Let cool. Rinse the fish, pat dry, season inside and out with salt and pepper, and drizzle with olive oil. Place two dill sprigs in the cavity and lay the fish on oiled aluminum foil. Fold the ends over the fish, pull up, and pour white wine over it. Seal tightly and bake on a rack in the preheated oven for about 60 minutes.

2. 2.

   Meanwhile wash, trim, and cut the celery root into pieces. Wash the spinach, remove stems, blanch briefly in salted water, shock, squeeze dry, and roughly chop. Peel and finely mince the garlic; sauté with celery in hot butter. Add cream and crème fraîche, simmer gently for 4-5 minutes until slightly thickened, then add spinach and season with sea salt, pepper, and Noilly Prat. Slice potatoes lengthwise and fry in 2–3 tbsp oil until golden brown. Season with salt and pepper. Remove fish from oven, separate fillets, and serve on preheated plates with the vegetable mixture and sauce.