Salmon on a bed of vegetables

Ingredients for 2 servings:

• 2 salmon fillets, frozen
• 1 large carrot(s)
• 150 g celeriac
• 1 small leek(s)
• 2 cubes of herb butter
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

from the oven

Thaw the salmon fillets in the refrigerator, preferably overnight. Preheat the oven to 180°C – 190°C (top/bottom heat). Wash and peel the carrot. Peel the celery. Coarsely grate both. Wash the leek and slice into thin rings. Mix the vegetables together. Wash the salmon, pat dry, and season with salt. Pile a small bed of vegetables on two squares of aluminum foil, season with salt and pepper, and place the salmon fillets on top. Cover the salmon with the remaining vegetables, including the sides, and season with salt and pepper again. Spread the herb butter in small pieces on top. Wrap the aluminum foil to create airtight parcels. Depending on the thickness, cook the parcels in the oven for 25 – 35 minutes. With a bit of finesse, the salmon will still be translucent and the vegetables will still be firm to the bite. If you set the oven too hot for the parcels, the protein may start to ooze out of the salmon while the vegetables are still almost raw. It also depends on how thick the salmon fillet is or how thickly you layer the vegetables. A creamy risotto goes wonderfully with this.