Salmon with celeriac-mashed potatoes

Name: salmon with celeriac-mashed potatoes
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Dutch
Ingredients: 400 g frozen wild salmon bag of 750 g; 1 kg crumbly potato; 1 celeriac; 6 el traditional olive oil; 1 garlic and pepper mill à 35 g; 300 g frozen fine broad beans; el ground cumin

Salmon fillet with celeriac-mashed potatoes and broad beans.

Ingredients

Directions

Let the fish thaw. Peel the potatoes, cut into quarters and bring to a boil in a large pan with cold water and salt.
Peel the celeriac and cut into pieces. Add to the potatoes and cook for 15-20 minutes until done. Drain the potato and celeriac.
Stamp fine with the oil. Add garlic and pepper from the grinder to taste and add some salt.
Rub the salmon fillets generously with ground garlic and pepper and salt to taste. Heat the oil in a frying pan.
Fry the salmon in 5-6 minutes until golden brown and done, turn over. Cook the green beans in a layer of water with salt in 4-5 minutes.
Drain and mix with the oil, the cumin powder and some salt. Put the salmon fillets on large plates. Spoon the puree and the broad beans next to it.