Roasted Salmon Fillets

Soak fish bones in a bowl of cold water for about 12 hours.

Remove any remaining small bones in fillets with tweezers. Rinse fillets in cold water, pat dry with paper towels and place skin side down in a shallow baking dish.

Coarsely crush mustard seeds and half of peppercorns in a mortar. Squeeze lime. Mix mustard and peppercorns with the crushed grains of salt, sugar, honey, 1 tablespoon oil and 1 tablespoon lime juice and spread over fish.

Rinse parsley and dill, shake dry, pluck leaves, coarsely chop and spread on fillets. Steep, covered, for at least 6 hours in a refrigerator.

Clean and peel soup vegetables. Peel onions. Cut all into 1 cm (approximately 1/2-inch) cubes.

Drain and rinse fish bones in cold water.

Melt butter in a pot and sauté fish bones for 45 seconds.

Place vegetables in pot, add red wine and broth and bring to a boil. Rinse thyme and bay leaves and add to broth with remaining peppercorns. Cook over medium heat for 30 minutes.

Strain mixture through a sieve back into pot and allow to reduce by 2/3, about 30-40 minutes. (Up through this step, the dish can be prepared the day before.)

Trim parsnips and peel with a vegetable peeler. Cut in half lengthwise, then cut into small pieces and place in a large bowl.

Rinse rosemary, shake dry, pluck needles and chop finely. Stir in remaining oil and a little salt and pepper. Mix with parsnips, then spread evenly on a baking sheet and bake in preheated oven at 200°C (gas mark 3, convection not recommended)(approximately 350°F) on the second shelf from the bottom for about 30 minutes. Turn after 15 minutes.

Five minutes before the parsnips finish cooking, cut skin from salmon and cut into 8 equal pieces.