Baked salmon with thymesauce, black cabbage and Jerusalem artichoke mash
300 gr Jerusalem artichoke
300 gr Salmon files
300 gr Potatoes
1 Shallotte onion
150 gr Black cabbage
2 tsp Honey
¾ Cube of chicken broth
2 tsp Flour
Heat the oven to 150 celsius degrees
Peel 300 gr potatoes and divide them. Boil in a pan together with peeled Jerusalem artichokes. Boil until soft in lightly salted water.
Cut 300 gr salmon into files. Place in a greased baking pan and season with salt. Bake in the oven for about 12-15 minutes.
Thyme sauce: Chop 1 shallotte onion and ½ pot of thyme. Fry half of the onionand half of the thyme in a small pot with a little butter. Drizzle 2 tbs flour over and stir. Add shredded lemon peel and the juice from ½ a lemon, 2 dl water, ¾ cube of chicken broth and 2 tsp honey. Zimmer 7-8 minutes.
Cut 150 gr black cabbage I smaller parts. Fry in a frying pan with a little oil. Mix in pressed garlic from one clove. Season with salt and black pepper. Fry for 1-2 minutes.
Add the rest of the thyme and 1 tbs of butter to the thyme sauce and mix smooth with a mixer.
Pour off the water from the potatoes and Jerusalem artichokes and mash them together to a mash.. Season with salt.
Serve lightly baked salmon with lemonthymesauce, black cabbage and mashed Jerusalem artichokes.