Salmon Filet with Creamed Celeriac and Potato Purée

Oct 26

Introducing my signature dish, the Salmon Filet on a bed of Creamy Celeriac and Potato Puree; a culinary masterpiece that will transport your taste buds to new sensations. This exquisite creation combines the freshness of premium salmon with the velvety texture of celeriac and potato puree. As you take your first bite, the crispy golden crust gives way to a succulent flesh that effortlessly flakes, leaving you wanting more. Resting on a smooth and creamy foundation, this dish achieves a perfect balance of earthy and subtly sweet flavors from the creamed celeriac and potato puree. This creates delicious base for any proteins such as chicken, turkey, beef steak, pork chop or scallops. Possibilities of using this light textured puréed vegetables are endless. It wouldn't be surprising if you feel tempted to indulge in licking the plate afterward; that's how irresistible this culinary creation truly is.

**Salmon Filet on the bed of Creamed Celeriac and Potato Purée.**

Salmon Filet with Creamed Celeriac and Potato Purée

By Zosia Culinary Adventures | Date: October 26, 2023

Preparation Time: 15 minutes

Cook Time: 45 minutes

Yield: 4 servings

Ingredients:

4x100 g salmon filet marinated overnight in fresh minced garlic, soya sauce and lemon juice
4 tablespoons olive or sunflower oil
black pepper for salmon
3 cups celeriac( celery root), peeled and diced
3 cups yukon gold potatoes, peeled and diced
2 cups yellow onion, peeled and finely chopped
3 tablespoon unsalted butter
500 ml 3.8% milk
salt and white pepper
green onion or fresh parsley for garnish

Instructions:

In a large glass container with the lid combine 2 tablespoons of minced garlic, 2 tablespoons of soya sauce, 2 tablespoons of lemon juice and 1 teaspoon lemon zest. Add salmon and cover with the lid. Shake the container until salmon is well saturated in the garlic mixture. Place it in the fridge overnight.
The next day, melt butter over medium heat in a large non-stick saucepan.
Add onion to the saucepan. Sauté over low heat for 10 minutes, until translucent but not browned.
Add the potatoes, celery root, enough milk to just partially cover the top layer of vegetables, 2 teaspoons of salt and 1 tsp white pepper. Stir well and bring it to boil.
Lower the heat to minimum temperature, cover the pot, and simmer gently for 23 to 30 minutes, stirring occasionally, until vegetables are cooked. Make sure not to let the vegetables to stick to the bottom of the saucepan.
Using an immersion blender, emulsify the vegetables until they form light and creamy puréed texture.
Taste and adjust seasoning, keep warm on the gentle heat until ready to use.
Remove the salmon filet from the fridge 30 minutes prior cooking. Pat the salmon dry with paper towels, and season with black pepper only.
Heat the skillet with over medium-high heat. Add olive oil, and once well heated place salmon fillets gently into the skillet, up to 2 at a time (depending on the size of your skillet), making sure not to crowd the pan. The fillets should not touch. If using skin-on fillets, the skin side should be facing upward, with meat against the pan. Let the salmon sear for 2 to 3 minutes till a golden brown crust begins to form on the bottom edge of the meat.
Using a small metal spatula, turn gently the salmon filet and cook for 2 to 3 minutes.
Spoon the warm purée onto the preheated plate. Place the salmon on the purée, sprinkle with chopped green onion or parsley.
Serve and indulge it!