Salmon Vegetable Ragout with Mustard Sauce

Ingredients

• 1 onion
• 100 g Celery Root
• 1 Carrot
• 2 tbsp plant oil
• 100 ml dry white wine
• 100 ml fish stock
• 100 g light cream
• 2 tbsp coarse mustard
• Salt
• Pepper
• 1 tsp lemon juice
• 400 g Green Beans
• 400 g mini patisson (green and yellow)
• 400 g Salmon fillet

Instructions

1. 1.

   Peel and finely dice the onion, celery root, and carrot. Sauté in 1 tbsp hot oil for 1-2 minutes until translucent. Deglaze with wine and bring to a boil. Add stock, simmer for about 10 minutes, then strain through a sieve. Stir in light cream and mustard, seasoning with salt and pepper.

2. 2.

   Trim and rinse the green beans. Wash and trim the patisson. Cook both in salted water for approximately 8 minutes until tender.

3. 3.

   Rinse the salmon fillet and pat dry with paper towels. Cut into bite‑sized cubes and brown in the remaining oil in a non‑stick pan for 3-4 minutes, seasoning with salt and pepper.

4. 4.

   Drain the vegetables and arrange on a plate with the salmon cubes. Drizzle the sauce over the dish and serve immediately.