Green Pepper Salmon

Method

Set the oven to 200 °C.
Press green peppercorns onto the salmon fillets, sprinkle with salt and pepper, and let sit for a bit.
Cook the salmon in a frying pan with a mixture of butter and oil, skin side down, until it is pink throughout, about 2 minutes on each side.

Peel the parsnip and slice it thinly with a cheese slicer.
Rinse the parsnip slices and shake off most of the water.
Place the slices in a dish, cover with a plate, and pre-cook in the microwave until quite tender, about 1 minute.
Mix sour cream and grated garlic, and season with salt, pepper, and nutmeg.
Remove half of the parsnip slices from the dish and add two-thirds of the sour cream mixture along with some grated cheese.
Layer the remaining parsnip slices on top and add the rest of the sour cream mixture.
Press gently on the mixture and sprinkle with the remaining cheese.
Bake in the oven until the top has a nice golden color.

Remove the salmon from the frying pan. Add a bit more green pepper and lemon juice.
Squeeze the green pepper gently in the pan, add crème fraîche, and cook until the sauce is moderately thick.