Salmon with Pepper Crust, Celery Puree and Savoy Cabbage
- For the celery puree
- 400 grams
- 200 grams
- 30 grams
- 150 milliliters
freshly ground Pepper
freshly grated Nutmeg
Grease a baking dish with butter.
For the salmon, rinse the salmon, pat dry, sprinkle with lemon juice, and season with salt.
For the celery puree, peel the celery and the potatoes, rinse, chop and cook for 25 minutes in boiling salted water. Drain and let dry. Mix the cooked potato and celery with the cream and butter to and process to a fine puree. Season with salt, pepper and nutmeg.
For the savoy cabbage, rinse the savoy cabbage, cut into narrow strips and blanch for 3-4 minutes in boiling salted water. Drain, rinse and drain well again. Saute in a hot pan with butter for 2-3 minutes. Stir in the lemon juice and season with salt and pepper.
Meanwhile, sprinkle the salmon skin side with coarsely ground pepper, press it down slightly, lay the salmon pieces in the greased baking dish and bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 15 minutes.
To serve, spread the savoy cabbage on plates, arrange the salmon on top and serve with celery puree.