Maybe you paid attention to the fact that in the cuisines of cold countries, where there is very little sun, there is an incredible amount of fish and dishes from it? And this is no coincidence: this food system has been forming for thousands of years. Fatty fish is one of the foods rich in vitamin D. Without vitamin D, the immune system and our brain suffer. In general, if there is no sun outside the window, my advice to you is: cook salmon with hollandaise sauce and replenish vitamins 🙂
Maybe you paid attention to the fact that in the cuisines of cold countries, where there is very little sun, there is an incredible amount of fish and dishes from it? And this is no coincidence: this food system has been forming for thousands of years. Fatty fish is one of the foods rich in vitamin D. Without vitamin D, the immune system and our brain suffer. In general, if there is no sun outside the window, my advice to you is: cook salmon with hollandaise sauce and replenish vitamins 🙂- Prep time: 10 minutes
- Cook time: 30 minutes
- Serves: 4
- Difficulty: easy
- Course: main course
- Cookware: baking dish, fillet knife
- Cuisine: Dutch
Ingredients
- 4 x 150 g salmon fillets or whole fillet, about 600 g
- 900 g potatoes, peeled and cut into wedges
- 200 g celery root, peeled, sliced
- juice of ½ lemon
- 100 g butter
- 4 tbsp olive oil
- 2 tbsp flour
- 1 sprig of rosemary
- freshly ground black pepper
- salt
Cooking method
Step 1
Heat oven to 160˚C. In a baking dish, place celery and potatoes, add olive oil and ¼ butter, rosemary leaves, salt and mix well. Bake in the oven for 30 minutes.
Step 2
If the salmon skin is on, then cut it off (see photo below). Sprinkle salmon fillets with lemon juice, season with salt and pepper and leave for 10-15 minutes.
Step 3
Dip the fish in flour, shaking off any excess. Heat the remaining butter in a frying pan and fry the fillets until tender (about 4-6 minutes). Serve the salmon with vegetables and hollandaise sauce.
My tips and tricks:
The key to a successful fish cutting operation is the correct choice of knife. It will make even the most awkward movements skillful. Ideally, the knife should be long and the blade flexible and very sharp. When looking for a knife, you may come across the ones with dimples. Don’t be alarmed, this is what we need. These dimples prevent the fish from sticking to the knife. Thanks to the dimples, small pockets of air are formed, and our thin and delicate pieces of fish are saved.
- 4 x 150 g salmon fillets or whole fillet, about 600 g
- 900 g potatoes, peeled and cut into wedges
- 200 g celery root, peeled, sliced
- juice of ½ lemon
- 100 g butter
- 4 tbsp olive oil
- 2 tbsp flour
- 1 sprig of rosemary
- freshly ground black pepper
- salt
- Heat oven to 160˚C. In a baking dish, place celery and potatoes, add olive oil and ¼ butter, rosemary leaves, salt and mix well. Bake in the oven for 30 minutes.
- If the salmon skin is on, then cut it off (see photo below). Sprinkle salmon fillets with lemon juice, season with salt and pepper and leave for 10-15 minutes.
- Dip the fish in flour, shaking off any excess. Heat the remaining butter in a frying pan and fry the fillets until tender (about 4-6 minutes). Serve the salmon with vegetables and hollandaise sauce.