Wash salmon fillets, dry with tea towel and sprinkle with Vegeta Gourmet Stock Powder.
Place one bunch of dill in a bottom of a porcelain oven proof dish. On top of it place the salmon fillets, and cover with rest of the dill. Cover this with aluminium foil.
On top of the covered salmon place some weight in order to squeeze the salmon and dill together and place in the fridge overnight.
Slice the salmon fillets in smaller pieces, and fry in hot oil, each side for about 5 minutes.
Clean the vegetable roots (parsley, turnip, parsnip and carrot) and cook them in boiling hot water. (Make sure that water covers the vegetables). Add Vegeta Gourmet Stock Powder and cook on low heat until they soften.
Drain the vegetables, ensuring that you keep 200ml of water, the vegetables were cooked in. Mix the vegetables in a blender and place in a pot, to complete the recipe.
Mix in butter, saffron, flour (which you dissolved in little water), lemon juice, white pepper and about 200 ml of liquid in which the root vegetables were cooked in. Cook it for a few minutes.
For the side dish – cut the button mushrooms in half, and bake in the oven, for a few minutes.
Serve the salmon with the baked mushrooms and prepared sauce.
Make sure that the mushrooms and sauce are prepared first and then cook the salmon.