Warm sauce – Cold salom is an impressive appetizer and easy to make. Root vegetables such ascelery root and carrots are two winter vegetables the Danes always have in the frige. Celery root has a sweet, nut-like taste as well as a perfumed taste. The celery’s ethereal oils is absorbed in the sauce giving it a delicious taste. Carrots are also popular. These two winter vegetables are packed with fiber, vitamins, especially C, and minerals. Root vegetables are inexpensive, nurishing and they trive in the cold Danish climate. Together with wine, cream, broth and a pinch of Saffron, it makes a wonderful sauce for all kinds of fish. In this recipe, I am using raw salmon. What could be easier.
Marinated salmon with Warm Vegetable Sauce – serves 4 as an appetizer
1 lb. salmon fitet with the skin, 2 tbsp. rapeseed oil, 1 tbsp. apple cider vinegar, salt and pepper
Sauce: 1 coarsely chopped carrot, 1/8 chopped celery root, 1 coarsely chopped leek, 1 coarsely chopped onion, 2 tbsp. rapeseed oil, ½ cup White wine, ½ cup vegetable broth, ½ cup heavy cream, 1 pinch Saffron
Garnish; cress or dill
To make the salmon, cut salmon in very thin slices diagonally across the grain and place them in a blanding of oil, eddike, salt and pepper.
To make the sauce, place carrot, celery root, leek and onion in a food processor and process to a fine mixture. Warm oil in a large saucepan over medium heat; add vegetable mixture and saute until soft. Add wine and cook until almost absorbed. Add broth, heavy cream, and saffron; cook until sauce is reduced.
To serve, place 1 or 2 spoonfuls of the warm sauce on a plate and place 2-3 slices of salmon in the middle of the sauce. Warm sauce – Cold fish. Garnish with cress or dill.
Suggested acompaniment: bread
Tip: A double portion of this dish can also be a main dish and served with boiled Potatoes or rice.