Salmon with Baked Vegetables and Cress Dip
(2 servings)
Baked Vegetables
| Peel six potatoes and six carrots and let them soak in water together with one tablespoon of sugar. |  |
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Drain the vegetables, place them in a oven dish, spice them with salt and pepper and flakes of butter.
Bake the vegetables for 45 minutes at 180 degrees Celsius. |
Salmon
| Brown two salmon filets. |  |
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Turn the filets on the skin side and season them with salt and pepper. |
Cress Dip
| Mix 200 grams of crème fraîche, one teaspoon of mustard, one handful of cress and salt and pepper into a dip and serve it with the vegetables and the salmon. |  |
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