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| Estimated Times |
Preparation time: 25
Cooking time: 25
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Ingredients
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1
2
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9
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11
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125
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225
250
servings
| 800 | g | Potatoes |
| 500 | g | Salmon |
| 4 | tbsp | Muscovado sugar ~45 g |
| 25 | g | Butter |
| 0.25 | pcs. | Celeriac ~150 g |
| 1 | pcs. | Parsnip ~100 g |
| 2 | pcs. | Carrots ~150 g |
| 1 | tbsp | Olive oil ~13.7 g |
| 0.25 | bunch | Watercress ~3.8 g |
| 0.25 | bunch | Parsley ~3.8 g |
| 0.5 | bunch | Chives ~5 g |
| 1 | tbsp | Lemon juice ~15 g |
| 2 | tsp | Sea salt ~11 g |
| 4 | pinch | Black Pepper ~1.5 g |
| 1 | pcs. | Baguette ~225 g |
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Directions
Peel the potatoes and cook until tender.
Preheat the oven to 225ºC.
Cut the salmon into 1cm thick slices and spread out evenly over large plates (1 plate per person).
Spread the butter over the salmon in small lumps, and sprinkle over an even layer of brown sugar.
Cut the celeriac, parsnips and carrots into long, thin slices using a potato peeler.
Cook the vegetables in lightly salted water for 1 min.
Whisk the oil, lemon juice and herbs together in a bowl and toss in the vegetables to coat. Season with salt and pepper.
Put the plates on the top shelf of the oven, one by one, for approx. 3 mins. until the brown sugar melts and forms a glaze.
Serve immediately with the root vegetable salad, boiled potatoes and good bread.
Tip
Trout can be substituted for the salmon.
Nutritional data
677 Kcal Per Serving
F: 23 g, P: 33 g, C: 88 g, DF: 8 g
2,708 Kcal (132 Kcal/100 g)
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