- 600 g salmon or other red fish
- 2 tsp neutral oil
- 600 g potatoes
- 2 pcs carrots
- 200 g celery
- 0.5 pc fennel
- 0.5 pc leek
- 4 pcs spring onions
- 6 dl cooking cream
- 2 pcs Chinese garlic
- 1 pc finely chopped parsley
Here's how to do it:
Clean the salmon/trout, removing bones and skin. Cut into serving pieces.
Then, toss the fish pieces in oil, salt, and pepper.
Peel the potatoes and vegetables. Cut them into suitable slices. Fry them in a little butter/oil in a frying pan. This will bring out the flavors of the vegetables.
Fry over medium heat so they don't burn. Remember to turn the mixture often. Fry for a few minutes, then transfer them to an ovenproof dish.
Heat the cream in a saucepan, add finely chopped garlic, and season with salt and pepper. Pour the mixture over the vegetables.
Place the dish in the oven at 200 degrees Celsius and bake for about 40 minutes. Then check if the vegetables are becoming tender.
Taste the sauce and see if it's seasoned enough; if not, add a little extra.
Take the dish out and place the fish pieces on the vegetable and potato mixture.
Continue baking until the salmon is cooked through, about 10 minutes.
Sprinkle with finely chopped parsley.
Tips!
You can serve a fresh salad on the side.
You can substitute the salmon with another type of fish.
Recipes: Jorge Altamirano ( Bergen )
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