Wash salmon fillets, dry and sprinkle with Vegeta.
On the bottom of a porcelain dish arrange a branch of dill, on the dill place salmon fillets, then remaining dill and cover the dish with a foil.
Place weight on the covered salmon, store in the refrigerator and let stand over night.
Cut the fish into smaller pieces and fry in oil on each side for about 5 minutes.
Cleaned root vegetables put to cooking into boiling water (there needs to be sufficient water to cover the vegetables). Add Vegeta and cook on slow fire until soft. Drain and mix the vegetables.
Stir in the butter, flour diluted in some water, lemon juice, white pepper and about 200 ml of water in which the vegetables were cooking. Boil it all shortly.
Serve the salmon with the sauce and fried champignons.
Fry the fish after you have already prepared the side dish and vegetable sauce.