4 persons, oven 200\u00b0<\/p> \n \n
4 salmon fillets in pieces with skin,
2 yellow onions
1 bunch each of black cabbage and kale
1 kg of almond potatoes
2 dl white moss\/lichen
Onionsky:<\/em> Peel and slice the onion thinly. Fry in a little butter until golden in color. Add sugar and fry for a few more minutes. Pour on stock, white wine and water. Salt and pepper and simmer for 15 minutes. Mix with hand blender, strain the sky and bring it back to a boil before serving.<\/p>
\n
\n Oven-roasted cabbage:<\/em> Lay out the black cabbage and kale on a baking sheet, drizzle with olive oil and sprinkle with a little flake salt. Grate over some V\u00e4sterbotten cheese and roast for about 15 minutes.<\/p>
\n
\n Almond potato puree:<\/em> Peel and boil the potatoes soft in lightly salted water. Drain the water and let the potatoes steam off. Mash the potatoes with balloon whisk or electric whisk. Mix in V\u00e4sterbotten cheese, butter, cream, milk and egg yolks. Season to taste with nutmeg, salt and pepper, and stir until smooth. Feel free to top with some freshly grated V\u00e4sterbottensost.<\/p>
\n
\n Deep-fried moss or lichen:<\/em> Clean, rinse and lay out the moss or lichen to dry. Heat the oil to 150 degrees. Deep-fry the moss hastily, then place it on paper towels and let it drain.<\/p>
\n
\n Salmon:<\/em> Sear the salmon in a dry pan about 2 minutes on each side. Serve with puree, onion gravy and the roasted cabbage.<\/p>
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