Poached salmon fillet with apple and Jerusalem artichoke sauce

Ingredients for 4 servings:

• 250 g Jerusalem artichoke
• 4 salmon fillets, ready to cook (total approx. 500 g)
• 300 ml water
• 1 lemon(s) (untreated)
• 1 tsp salt
• 10 peppercorns, white
• 200 ml whipped cream
• 1 apple
• 1 tbsp butter
• 1 tsp cane sugar
• 1 tbsp Calvados

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Laxfilé with apples and sås from jordärtskocka

Peel the Jerusalem artichokes, roughly dice them, and cover with water. Cook for about 20 to 30 minutes until soft. Drain the water and set the Jerusalem artichokes aside. Wash the lemon with hot water, dry it, and halve it. Cut one half into thin slices. Place the water, lemon slices, peppercorns, and salt in a large, high-sided pan and bring to a boil. Add the salmon fillets, cover the pan, and poach the fillets for about 10 to 12 minutes, depending on their size/thickness (let them simmer gently). Puree the Jerusalem artichokes with the cream. Remove a few tablespoons of liquid from the fish stock and stir it into the Jerusalem artichoke-cream mixture until a smooth, runny sauce forms. Heat briefly before serving. Using a corer or a sharp knife, remove the core of the apple and cut the apple into thin slices. Heat butter in a pan, gently fry the apple slices, and add brown sugar until lightly caramelized. Deglaze with Calvados. Pour a layer of sauce onto each plate, then place a salmon fillet and a few apple slices on top. Quarter the remaining lemon half and serve with the salmon. Serve with small potatoes, tossed in butter and browned in sugar, such as “Drillings,” “Bamberger Hörnchen,” “La Ratte,” or “Blaue Schweden” (Blue Swedes).