Sweet and Sour Marinated Salmon On

1 small piece of celeriac finely spicy red wine vinegar, inessig, — a few e splash 1 tbsp. tbsp. parsley, freshly chopped.

Remove the skin from the onion, cut in half, slice diagonally into strips and sauté in butter until translucent. Sprinkle with sugar and deglaze with vinegar and clear soup. Be choosy when buying vinegar, there are enormous differences in taste, which then make themselves absolutely noticeable in the cooking. Add the spices, simmer for 10 minutes at low temperature, then cool. Divide the salmon fillet into two portions, place them in a mold and pour the marinade over them. Leave to cool for at least an hour. Peel the carrot and celery, cut the leek in half, rinse thoroughly and cut the whole into fine julienne. This is what the professional calls matchstick-long and -thick sticks. With a large, sharp kitchen knife it is quite easy, as well as for laymen. Sauté the vegetables in the oil. Lift the fish portion out of the marinade and pour the liquid through a sieve. Boil half of the marinade and cook the vegetables in it for a few minutes until al dente. Put the other half in a sauté pan and cook for half. A sauté pan is a special cooking pot, with a thick bottom with a rim that widens toward the top. It is exceptionally well suited for boiling down sauces. Add the whipping cream to the reduced gravy form. Season with salt, pepper and vinegar and no

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