Serves 6

Salmon fillet (about 1 kg)
One organic lemon
2 medium-sized parsnips
1 medium-sized celeriacs
A small pot crème fraîche
Long grain black rice
One small onion
150 ml champagne or white wine
150 ml fish stock
200 ml liquid cream
Saffron
Olive oil
Oil of roasted sesame seeds
Salt and pepper

For the side dishes
Peel, dice and cook the parsnip and celeriac with a little water. Mash with the crème fraîche in a blender. Cook the rice and keep warm with some butter.

For the fish
Wash and dry the fillets and place on a baking sheet with parchment paper. Cut lemon slices and spread them over the fish. Cook up to 15 to 20 minutes at 180 ° C.

For the sauce
Finely dice the onion and stir-fry them with the olive oil until they are slightly coloured. Add the champagne or wine and let reduce. Add the fish stock and saffron and let reduce again. Now add the liquid cream, bring to a boil briefly and keep warm.

To serve
Put piece of salmon fillet on each plate and pour some sauce over it. Add two tablespoons of parsnip-celeriac puree to the plate, dribble a little sesame oil over it and, if appropriate, season with salt and pepper. Add a little butter to the rice in the pot, stir, season with salt and pepper, and add some to each plate.

Enjoy with
A full-bodied but crispy white wine or a Blanc de Blancs vintage Champagne. Blanc de blancs Champagne, made exclusively from Chardonnay are quite rare wines. On the palate, they outline a very special mineral acidity. Vintage Champagne should be produced in exceptional years, which gives, along with an extended bottle aging, amazing complexity and richness to the wines.