Salmon with celery and cheese gratin

Ingredients for 2 servings:

• 4 strips of salmon fillet(s), approx. 400 g
• 1 Celery plant
• 1 large onion(s)
• salt and pepper
• 1 tsp, leveled curry powder
• 200 ml dry white wine (or vegetable broth from cooking celery)
• 200 ml cream or crème fraîche
• some medium-aged Gouda, grated
• some fat for frying or olive oil
• some vegetable broth from cooking celery

Instructions

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

Preheat the oven to 180°C. Remove the strings from the celery. I always do this with a vegetable peeler. (It’s a bit time-consuming, but it’s worth it because you’ll avoid any strings in your food, which is why most people dislike celery in the first place.) Separate the individual stalks and cut off a piece from the top and bottom, then peel them. The thin, yellowish inner stalks don’t need to be peeled; they’re tender and stringless. Finely slice these and the green leaves. Add them to the onions later to soften them a bit. Cut the stalks into 10-15 cm long pieces and simmer in a little vegetable stock until tender. Place the soft stalks in a casserole dish (without cooking stock). Cut the salmon into 2-3 cm wide strips and place them between the celery stalks. Season everything with salt and pepper. Halve and slice the onion and fry in a pan with a little fat or oil until lightly browned. Add the celery core and sauté for a few minutes. Pour the mixture over the salmon and celery stalks. Mix the white wine with the cream and a level teaspoon of curry powder and pour into the baking dish. If you don’t want to use wine, you can also use some of the cooking water from the celery stalks. Sprinkle the grated cheese over the onion and place in the preheated oven. Bake for about 20-25 minutes, until the cheese is lightly browned. Don’t overcook it, though, or the salmon will become dry. Serve with boiled potatoes, tagliatelle, or even rice, depending on your taste.