for 4 person

Vegetables

600 g	celery, cut into strips approx. 6 cm long
600 g	baby potato, sliced
1 dl	vegetable bouillon
1 dl	single cream for sauces
some	juniper berries
½ tsp	salt
a little	pepper

Fish

4	salmon slice, skinless (approx. 150 g each)
½ tsp	salt
a little	pepper
½ tsp	ground cardamom
5 tbsp	gin
1 tbsp	lemon juice

How it's done

Vegetables

Place the celery and potatoes in the prepared dish, pour in the stock and cream, season, mix and cover with foil.

Bake

Approx. 35 mins. in the centre of an oven preheated to 220°C. Remove the foil.

Fish

Using a knife, make 3-4 incisions in the salmon (approx. 5 mm deep), season. Place the salmon on top of the vegetables, pour the gin and lemon juice over the top. Return to the oven for approx. 10 mins.

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