Salmon steak with celery cutlet
4 servings
40 minutes
Salmon steak with celery cutlet is an original combination of tender fish fillet and aromatic root vegetable. Inspired by modern gastronomic trends, this recipe combines the freshness of seafood with the exquisite texture of baked celery. Salmon sealed in parchment with thyme and garlic reveals its rich flavor and juiciness, while the celery cutlet offers a light sweetness with a pleasant crunch. The dish is complemented by a velvety sauce made from carrot and coconut milk, adding an exotic touch. This dish is perfect for gourmets who appreciate unusual yet harmonious combinations. It is recommended to serve with light white wine or fresh herbs to enhance the flavor experience.
1
Peel the celery root, grate it on a coarse grater, and pour boiling water over it. Mix with starch and season. Form into patties.
- Celeriac: 200 g
- Cornstarch: 1 teaspoon
- Salt: to taste
2
Line the baking tray with parchment, place the cutlets, and bake for 20 minutes at 180 degrees.
3
Dry the salmon steaks, brush with oil, place on parchment, add garlic, thyme, and spices.
- Salmon steak: 160 g
- Olive oil: 1 tablespoon
- Garlic: 1 clove
- Thyme: 1 sprig
4
Wrap tightly and bake for 20 minutes at 180 degrees.
5
Sauce: boil the carrot, blend it with coconut milk, and bring to a boil.
- Carrot: 1 piece
- Coconut milk: 0.5 glass
