Wild salmon with marjoram potatoes

1.

Let the fish thaw. Peel, wash and cut the potatoes into wedges. Line a baking sheet with parchment paper and brush lightly with 1 tablespoon of oil. Spread the potato wedges on the tray and sprinkle with coarse salt.

2.

In the preheated oven (electric stove: 200 ° C /Convection: 175 ° C / gas: level 3) Roast for approx. 30 minutes. In the meantime, wash the fish, pat dry, drizzle with lemon juice and pat dry again. Season with salt and pepper.

3.

After 15 minutes, place the fish on the baking sheet with the potatoes and cook with them. In the meantime, peel the shallot and dice it finely. Heat 1 tablespoon of oil in a pan and sauté the shallot in it. Deglaze with wine and let simmer for about 2 minutes.

4.

Add the vegetable stock, bring to the boil and reduce for approx. 10 minutes. Pluck marjoram leaves from the stalks, wash, pat dry and finely chop. Mix the potatoes and marjoram. Arrange the fish, potatoes and sauce on plates.

5.

Garnish with a little lemon peel and serve.