Juicy cooked salmon fillet with creamed potatoes and celeriac

The ingredients

• 1 piece of salmon
• 300 g celeriac
• 200 g red floury potatoes
• 50 g butter
• 30 g leek
• Salt
• Pepper from the mill
• White flour
• Extra virgin olive oil
• Seed oil

The preparation

1. Clean, peel and dice the potatoes and celeriac.
2. Boil the potatoes and celeriac in salted water in a large pot.
3. When cooked, drain coarsely, add butter and stir until smooth (add cooking water if too thick).
4. Cook the salmon.
5. Pour olive oil into a baking dish, place the steak (skin side down), season with salt and pepper.
6. Bake the salmon in the oven at 80° for 10-12 minutes (top and bottom heat) so that it stays pink.
7. Prepare the leeks by cutting them into slices.
8. Season the slices with salt and pepper, add the flour and mix to coat in breadcrumbs.
9. In a frying pan, dip the balls briefly in hot oil and fry them.
10. Prepare the cream by heating it up.
11. Remove the salmon from the oven when it is cooked. Remove the skin and fat from the slice.
12. Serve, making sure the cream is very hot and the salmon lukewarm.
13. Garnish with the fried leek slices if desired.