Celeriac and Jerusalem artichokes

Two earthy flavors reunited in a soft puree with oven grilled fresh salmon seems a lovely dinner for a Thursday evening.

Remove the skin of 500 grams of Jerusalem artichokes and 500 grams of celeriac and you end up having a nice portion of vegetables for 2p. Chop everything in little cubes. Put in a casserole (if you want to avoid extra dishwashing, use a casserole which can also be used in the oven). Add 4 garlic cloves, 1 dried chili, 1 table spoon of dried estragon ( fresh would be much better), some salt, 2 table spoons of lemon juice and 1 teaspoon of butter and 1 liter of water. Start the fire and cook until everything is tender.

Remove the skin of a portion of fresh salmon. Season with pepper, salt and some dried estragon. Put in an oven dish. Spread some olive oil and slices of lemon at both sides.

Drain the vegetables. Add 125 ml of light cream. Blend. Taste, add pepper and salt.

Grill the salmon in the oven at 250° for 15 minutes maximum.

Serve and enjoy intimate dining. 😍

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