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.

No additional tips available.

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

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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.

King Salmon with Celery Root Puree and Nage

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