Salmon fillet El Salomo

Ingredients for 4 servings:

• 1 kg salmon fillet(s), without skin
• 350 g carrot(s)
• 500 g leek
• 350 g tomatoes
• 1 bunch of dill
• 2 tbsp brandy
• 1 lemon(s)
• 60 g butter
• 25 g flour
• 400 ml fish stock
• 200 g cream
• some salt
• some pepper
• Lemon(s), for garnishing

Instructions

Working time approx. 1 hour; Rest time approx. 8 hours; Cooking/baking time approx. 6 minutes; Total time approx. 9 hours 6 minutes

Clean, wash, and thinly slice the carrots and leeks. Wash, quarter, and remove the seeds. Cut the tomato quarters lengthwise into thin wedges. Wash the dill and finely slice, reserving a little for garnish. Arrange half of the vegetables in an oblong dish. Drizzle one side of the salmon fillet with a tablespoon of brandy and two tablespoons of lemon juice. Sprinkle with half of the dill and place that side down on the vegetables. Drizzle the other side of the fillet and sprinkle with the remaining dill. Arrange the remaining vegetables on top and cover with plastic wrap. Refrigerate overnight. Lift the salmon fillet from the bed of vegetables and cut into six to eight slices. Heat 30 grams of butter in a large pan, add the salmon slices, and fry for five to six minutes, turning occasionally. Season with salt and pepper. Place the vegetables and sauce on a deep platter and arrange the salmon on top. Serve garnished with lemon and dill. Boiled potatoes go well with this.