Tender salmon fillet with celery puree
4 servings
40 minutes
Tender salmon fillet with celery puree is an exquisite dish of Russian cuisine that combines the tenderness of sea fish with the velvety texture of root vegetable puree. Salmon, seared to a golden crust, remains juicy inside, revealing its rich flavor. The aromatic celery puree adds a light spiciness and creamy texture thanks to the cream. This combination makes it an ideal choice for a festive dinner or special occasion. Inspired by the traditions of Russian cuisine, this dish harmoniously blends the benefits of fresh ingredients with the sophistication of gastronomic pleasure. Serving it with a delicate sauce or fresh herbs will highlight its flavor nuances, making the tasting unforgettable.
1
Prepare all the ingredients. Preheat the oven to 160 degrees.
2
Peel the celery root and cut it into random pieces.
- Celeriac: 600 g
3
Place the celery in a pot, add some water, and bring to a boil.
- Celeriac: 600 g
4
Cover the pot with a lid and simmer on low heat until soft, about 20-25 minutes.
5
Cut the salmon fillet with skin into portion-sized pieces.
6
Heat vegetable oil in a pan and fry the fillet skin-side down on high heat until crispy.
- Vegetable oil: 40 ml
- Atlantic salmon fillet: 800 g
7
Place the fillet on a baking sheet and send it to the oven for 15 minutes. The fish inside will be tender and slightly undercooked, which is how it should be.
8
Place the prepared celery root in a blender, add cream, and blend until smooth. Season with salt and pepper to taste.
- Celeriac: 600 g
- Heavy (double) cream: 200 ml
- Salt: to taste
- Ground black pepper: to taste
9
Season the cooked salmon with salt and pepper, serve with celery puree.
- Atlantic salmon fillet: 800 g
- Salt: to taste
- Ground black pepper: to taste