Salmon on vegetable julienne

Ingredients for 4 servings:

• 4 salmon fillets (150 g each)
• 2 tsp lemon juice
• 3 carrots
• 1 m.-large zucchini
• 4 stalk(s) celeriac
• ½ stalk(s) leek
• 50 g butter
• Salt and pepper, white from the mill
• 125 ml fish stock
• 125 ml wine, white, dry
• 100 g double cream

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Rinse the fish, pat dry, and drizzle with lemon juice. Trim the vegetables and cut into 8 cm long, wafer-thin strips (julienne) (this works best with a julienne slicer). Generously butter an ovenproof dish. Add the vegetables and top with the fillets. Mix the stock, wine, and double cream, season with salt and pepper, and pour over the fish and vegetables. Place the remaining butter in small pieces on top. Cover the dish with aluminum foil and place it on the middle shelf of a preheated 200°C oven. Cook the fish and vegetables for about 15 minutes and serve in the dish. Serve with buttered potatoes and a sparkling Franconian Riesling.