for 4 people

Jerusalem artichoke and celeriac

700 g	Jerusalem artichokes
300 g	celeriac
1 tbsp	olive oil
¾ tsp	salt

Chicory

4	red chicory

1 ½ tbsp	olive oil
1 parcel	vanilla sugar
¼ tsp	salt
a little	pepper

Jerusalem artichoke puree

100 g

sour single cream

Fish

1 tbsp	olive oil
600 g	salmon fillet (organic)
½ tsp	salt
a little	pepper
100 g	sour single cream

How it's done

Jerusalem artichoke and celeriac

Peel the Jerusalem artichokes and celeriac, cut into approx. 2 cm pieces, place in a bowl with the oil, season with salt. Spread the vegetables on one half of the baking tray lined with baking paper.

Chicory

Halve the chicory lengthways, place on the other half of the baking tray.

In a small bowl, mix the oil with all the other ingredients up to and including the pepper. Brush the chicory with the mixture.

To bake

Approx. 25 mins. in the centre of an oven preheated to 200 °C. Remove, place the Jerusalem artichoke and celery into a blender, keep the chicory warm in the turned-off oven.

Jerusalem artichoke puree

Add the sour single cream to the vegetables, puree.

Fish

Heat the oil in a non-stick frying pan. Cut the salmon into 4 equal pieces, season, fry for approx. 3 mins. on each side. Plate up the fish with the Jerusalem artichoke puree and chicory. Serve with sour single cream.

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