Have fun preparing this mushroom dish!
Acidify salmon with a few drops of juice of a lemon, then season with salt, season with pepper and turn in flour on the other side. Roast in good fat on each side – depending on the thickness of the fillets – 2 or possibly 3 min. Later, place the four fillets side by side in a gratin dish.
Roast the finely chopped vegetables and the mushrooms for 4 min. in a frying pan, add thyme leaves and rosemary needles and a clove of garlic pressed through. Season with salt and pepper.
Pour this mixture over the roasted salmon fillets. Sprinkle the finely grated toast over the whole thing and now put the pan in the oven heated to 160 °C for 7 minutes. (The last three minutes with top heat.) Let the milk boil briefly, season with salt, pepper and nutmeg.
Press the boiled potatoes into it first, then the cooked beet. Stir well with a whisk. Done! Serve: Put two or four dollops of puree on the outside of each plate, and a unit of salmon with vegetables in the middle.
Drink: Hans Peter Römer recommends a Spätburgunder Weissherbst from the