Crispy salmon trout with seafood on butter julienne and potato and celery mash

Ingredients for 2 servings:

• 300 g potatoes
• 100 g celeriac
• 100 g celery
• 100 g carrot(s)
• 100 g kohlrabi
• 4 tbsp oil
• salt and pepper
• 100 ml white wine
• 300 ml vegetable stock
• 2 tsp butter
• 110 g seafood, frozen, thawed
• ½ lemon(s), juice
• 1 tsp locust bean gum or 1/2 tsp flour
• 100 g sour cream
• some saffron threads
• 200 g salmon trout fillet(s) with skin
• 1 garlic clove(s)
• some milk, warm
• nutmeg
• 2 mint leaves or basil leaves

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

low-carb

Clean the celeriac and peel the potatoes. Dice both and cook in salted water for 20 minutes. Clean the remaining vegetables, first cutting them into approximately 5 cm long pieces, then into 2-3 mm wide julienne strips. Heat 2 tablespoons of oil in a saucepan. First, briefly sauté the julienne strips of celery, then add the julienne strips of carrot and kohlrabi and cook. Season with salt and pepper, pour in half of the white wine and half of the vegetable stock, and simmer over low heat for about 15 minutes until al dente. Drain and keep warm, topped with butter. Heat 1 tablespoon of oil in a small pan and lightly fry the thawed and drained seafood over medium heat. Deglaze with the remaining white wine and vegetable stock and reduce the heat by a third, then season with salt, pepper, and a dash of lemon juice. Thicken slightly with 1 pinch of locust bean gum (alternatively ½ tsp. flour) and stir with sour cream until creamy. Stir the saffron threads into the sauce, then keep warm. Peel the garlic clove, halve it, and cut 4 thin slices from the center. Heat 1 tbsp. of oil in a second pan. Clean the salmon trout fillets, add acid, and salt. Then coat them skin-side down in flour and fry them for 3 minutes over high heat until crispy, covering them with the garlic slices. Add the remaining garlic, crushed, to the frying fat. Turn the fillets over and let them cook for another 2 minutes without heat. Meanwhile, drain the cooked potatoes and celeriac and mash them into a smooth puree. Add a little warm milk and a few knobs of butter, as needed, and season with salt and nutmeg. To serve, place the salmon skin-side down on the plates, top with the seafood and sour cream sauce, and arrange the butter julienne alongside. Finally, add the mashed potatoes with a serving ring. Garnish each with a mint or basil leaf, if desired.