Summary

Ingredients

• 300 g potato (s)
• 100 g celeriac
• 100 g celery
• 100 g carrot (s)
• 100 g kohlrabi
• 4 tablespoon oil
• salt and pepper
• 100 ml white wine
• 300 ml vegetable stock
• 2 teaspoons butter
• 110 g frozen seafood, defrosted
• 0.5 ½ lemon (s), juice it
• 1 pinch locust bean gum or /2 teaspoon flour
• 100 g sour cream
• some saffron threads
• 200 g salmon trout fillet (s) with skin
• 1 clove garlic
• some milk, warm
• nutmeg
• 2 mint leaves or basil leaves

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Instructions

1. Clean the celeriac, peel the potatoes. Dice both and cook in salted water for 20 minutes.
2. Clean other vegetables, first cut into sections about 5 cm long, then into 2 - 3 mm wide julienne strips.
3. Now heat 2 tablespoons of oil in a saucepan. First sauté the celery julienne briefly, then add the carrot and kohlrabi julienne and cook with it. Season with salt and pepper, pour in half of the white wine and half of the vegetable stock and cook on a low heat for approx. 15 minutes until al dente. Then drain and keep warm covered with flakes of butter.
4. Heat 1 tablespoon of oil in a small pan and gently fry the thawed and drained seafood over medium heat. Deglaze with the rest of the white wine and vegetable stock and reduce everything by a third, then season with salt, pepper and a dash of lemon juice. Thicken with 1 pinch of locust bean gum (alternatively ½ teaspoon flour) and stir creamy with sour cream. Stir the saffron threads into the sauce, then keep warm.
5. Peel off the garlic clove, cut in half and cut 4 thin slices from the center.
6. Heat 1 tablespoon of oil in a second pan. Clean, sour and salt the salmon trout fillets. Then flour on the skin side and fry on the skin side for 3 minutes over high heat, topping with the garlic slices. Press the rest of the garlic into the frying fat. Turn the fillets over and let simmer for another 2 minutes without heat.
7. Meanwhile, drain the cooked potatoes and celeriac and mash to a creamy puree. Pour in a little warm milk and a few flakes of butter, depending on your needs and taste, and season with salt and nutmeg.
8. To serve, place the salmon skin side down on the plates, pour the seafood with the sour cream sauce on top, and serve the butter julienne next to it. Finally add the mashed potatoes with a serving ring. Garnish the puree with a leaf of mint or basil each.