Carrot-celeriac puree with roasted salmon

Name: carrot-celeriac puree with roasted salmon
Total time: 30 min
Yield: 4
Ingredients: 500 milliliters vegetable stock; 750 gram winter carrot; 0.5 celeriac; 6 tablespoon olive oil; 0.5 tablespoon oregano; 0.5 teaspoon dried oregano; 600 gram salmon fillet; 1 teaspoon Italian spices; 2 tablespoon chives

Ingredients

500 milliliters vegetable stock
750 gram winter carrot
0.5 celeriac
6 tablespoon olive oil
0.5 tablespoon oregano

0.5 teaspoon dried oregano
600 gram salmon fillet
1 teaspoon Italian spices
2 tablespoon chives

Directions

Preheat the oven to 200ºC.
Heat the stock and boil the carrot and celeriac for about 10 minutes.
Mix the olive oil with salt, pepper, oregano and rosemary and brush the salmon with it. Fry the salmon in an oven dish for about 14 minutes in the middle of the oven.
Drain the vegetables and crush them with the Italian herbs, chives, salt and pepper.
Serve the salmon with the vegetable puree. Nice with lime slices.