SALMA & Celeriac Cream
Do you often end up with leftovers of root vegetables like carrots, celeriac, potatoes etc.? We often do, and we hate to throw away food. In Norway people throw away one fifth of all the food they purchase. One fifth that would have been completely edible. What a shame. To help prevent this we give you this recipe you can make of common leftover vegetables.
(feeds a family of 4)
400 g SALMA
Leftover celeriac - typically a half
Leftover potatoes - the ugly ones you didn't bother to serve last time
Leftover carrots - it doesn't matter if they look a bit dry, you're gonna fry them in butter!
250 g Røros butter
Salt & pepper
Don't throw it - cook it!
Peel the potatoes, celeriac and carrots. Cut the potatoes and celeriac in smaller cubes. Boil until soft. Drain the water. Let it all dry off completely. Give it a go in your blender with 200g of the Røros butter. Taste with salt & pepper in the end.
Fry the carrots in the rest of the butter until golden. Cut four filets of the SALMA. Rub with salt & pepper. Fry them in the same butter, until the crust is crispy and the center is still a bit raw.
Plate with the celeriac cream first, carrots and then SALMA on top. Sprinkle fresh thyme over. Eat with good conscience and money saved.
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I am Andrea, or as my friends call me, Jinx. I am a foodie living in Berlin, eating my way through life. Here are my recipes, cooking events, dining experiences and more...