Roasted Salmon with Jerusalem Artichoke-Maroni Ragout

For the roasted salmon with Jerusalem artichoke-maroni ragout, peel the Jerusalem artichoke and cut into even slices with a cucumber slicer.

Halve the shallot and cut into slices. Quarter the chestnuts. Finely grind the mace with a mortar.

Heat olive oil in a pan and sauté the Jerusalem artichoke slices in it, add shallots and sauté until translucent. Briefly roast the chestnut quarters, pour in the coconut milk, reduce the heat, add the mace, salt and lemon juice, cover and simmer gently for 10 minutes.

Wash salmon fillet, pat dry and marinate with lemon juice and salt. Heat olive oil in a pan and sear salmon fillet on both sides for 1 minute each, pepper and let rest briefly.

Season the ragout with salt and serve the fried salmon with Jerusalem artichoke-maroni ragout.

Preparation Tip:

If you want the dish to be a little lighter, pour vegetable soup instead of coconut milk.

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