Make a lovely stew with salmon, wolffish and fall's vegetables when the air starts getting colder. This recipe warms the body and tastes good.
Cut salmon and wolffish into dices.
Peel vegetables and cut turnip, carrot, parsley root and celeriac into even bits.
Cut cauliflower into small bouquettes and cut spring onion into 3 cm bits.
Bring the fish broth to a boil, add vegetables and asparagus beans, and cook until the vegetables are almost done.
Add the fish and leave until the fish is cooked.
Taste with salt, pepper and lemon juice.
Serve with buns on the side, and fresh herbs sprinkled on top.