King Salmon with Celery Root Puree and Nage Recipe

Name: King Salmon with Celery Root Puree and Nage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 oz (560 grm) King Salmon filet; 2 tbsp (30 ml) olive oil; 8 blanched lemon verbena leaves; 2 celery root; 4 tsp (20 ml) flour; 1 gallon (3.8 ltr) water (enough to cover); 1 tsp (5 ml) salt; 1 tbsp (15 ml) creme fraiche; 1 tbsp (15 ml) hazelnut oil; 3 sprigs lemon verbena; 1 lemon (juice of); 4 chopped shallots; 1 chopped garlic clove; 1 cup (225 ml) dry vermouth; 2 cups (475 ml) lobster stock; 2 tbsp (30 ml) butter

Servings: persons

20 oz (560 grm) King Salmon filet
2 tbsp (30 ml) olive oil
8 blanched lemon verbena leaves
2 celery root
4 tsp (20 ml) flour
1 gallon (3.8 ltr) water (enough to cover)
1 tsp (5 ml) salt
1 tbsp (15 ml) creme fraiche
1 tbsp (15 ml) hazelnut oil
3 sprigs lemon verbena
1 lemon (juice of)
4 chopped shallots
1 chopped garlic clove
1 cup (225 ml) dry vermouth
2 cups (475 ml) lobster stock
2 tbsp (30 ml) butter

1
Mix water, flour, and salt in a pot.
2
Add peeled and quartered celery root and top with a plate to keep pieces submerged.
3
Cook until tender, about 1 1/2 hours.
4
Strain and blend in a food processor until a smooth consistency.
5
In a sauce pan, sweat shallots, garlic, and lemon verbena until soft.
6
Add lemon juice and dry vermouth and reduce by 2/3.
7
Add lobster stock and reduce by 2/3.
8
Transfer reduction to a blender, add butter, and blend for 1 minute.
9
Strain, add blanched lemon verbena, and keep warm.
10
In a hot saute pan, add olive oil and color salmon on both sides, about 1 minute per side.
11
In a soup plate, place celery root puree, lay salmon filet on top, and ladle the nage around it.

581

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 20 oz (560 grm) King Salmon filet, 2 tbsp (30 ml) olive oil, 8 blanched lemon verbena leaves, 2 celery root, and more.

Yes, King Salmon with Celery Root Puree and Nage falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

King Salmon with Celery Root Puree and Nage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions