Salmon with Pepper Crust, Celery Puree and Savoy Cabbage

Ingredients

• 4 pieces salmon fillet (ready to cook, skinless, about 160 g each)
• 0.5 lemon (juice)
• Salt
• 400 g knollensellerie (celery root)
• 200 g starchy potatoes
• Salt
• 30 g Butter
• 150 ml whipping cream
• pepper (ground in mill)
• nutmeg (freshly ground)
• 8 beautiful savoy cabbage leaves
• 2 tbsp butter
• 1 tbsp Lemon Juice
• 2 tbsp crushed black pepper

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat.

2. 2.

   Wash the fish, pat dry, drizzle with lemon juice and lightly salt it.

3. 3.

   Peel, wash, chop celery root and potatoes into small pieces, boil in salted water for 25 minutes. Drain, let steam off, press through a sieve, add cream and butter, blend into a fine puree. Season with salt, pepper, and nutmeg.

4. 4.

   Wash the savoy cabbage, cut into narrow strips, blanch in boiling salted water for 3-4 minutes. Drain, shock in cold water, then dry well. Sauté in hot butter for 2-3 minutes. Season with salt, pepper, and lemon juice.

5. 5.

   During this time, sprinkle crushed pepper over the salmon on the skin side, press it slightly into the flesh, place the fillets in a greased baking dish and bake in the preheated oven for about 15 minutes.

6. 6.

   For serving, arrange the savoy cabbage on plates, place the salmon on top, and serve with celery puree.