Oven-baked wild salmon with parsley sauce

Ingredients for 3 servings:

• 700 g wild salmon fillet(s)
• 50 g leek, finely chopped
• 50 g carrot(s), diced
• 50 g celeriac, finely diced
• 50 g shallot(s), finely diced
• 600 ml vegetable broth, homemade
• ½ m.-sized lemon(s)
• 3 tbsp mustard, medium hot
• 1 tsp horseradish, finely grated
• 2 pinches of white pepper
• n. B. Salt
• 1 handful of celery leaves, freshly chopped
• some peanut oil for frying
• 250 g parsley root(s), quartered
• 50 g peas, green
• 1 bunch leaf parsley, finely chopped
• 15 g butter, mildly soured

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Wash the leaves, pat dry, remove the stems, and finely chop. Wash and trim the vegetables and shallot, then chop as directed. Squeeze the juice from half a lemon. Cook the leaf stems, the clean vegetable scraps, and the roughly chopped parsley roots in a little boiling, unsalted water. Then remove the parsley and collect the stock in a container. Set both aside and discard the scraps. In a lightly greased pot, lightly fry the diced vegetables and shallots, caramelize, and then deglaze with 100 ml of homemade stock. Now stir in the lemon juice, mustard, grated horseradish root, and pepper. Season with salt before closing the pot. After the mixture has simmered for about 5 minutes, stir in the celery leaves and then set the marinade aside to cool. Now wash the salmon fillet, pat dry with kitchen paper, lightly salt both sides, and wrap in plastic wrap with the cooled marinade. If you have a vacuum sealer at home, then of course you can use that. Let the fish marinate in the refrigerator for 2 hours. One hour before cooking the fillet, remove it from the refrigerator, remove the film, and arrange it in a baking dish. Place the dish on the middle shelf of the preheated oven and cook for about 20 minutes at 180°C. For the sauce, heat the remaining stock and the pre-cooked parsley roots in a saucepan and puree. Once boiling, stir in the butter, the chopped parsley leaves, and the peas and bring back to a boil. Serve this dish with rice, any type of pasta, or mashed potatoes.