Poached salmon with carrot and celery purée (source: EFCCA)
CCA’s recipes are not tailored to individual requirements. Please review recipes to ensure they are appropriate for you from an IBD and broader diet perspective. If you think the consumption of certain foods leads to uncomfortable digestive or other symptoms, please speak to your health care professional. Consider connecting with a specialist GutSmart Dietitian and/or Psychologist.
Ingredients (serves 2)
Skinless salmon fillet, 2 pieces
• white wine, 100 mL
• 1 large shallot, chopped into large pieces
• 1 bay leaf
• salt
Carrot and celery purée
Ingredients (serves 2)
• celery root, 200 g
• carrots, 200 g
• butter or olive oil, 10 – 15 g
• 1/4 teaspoon of salt
Preparation for the salmon
Put salmon fillets in a sauté pan. Add the shallot, bay leaf, wine, and boiling water to the pan, so that it covers the salmon fillets.
Simmer over low heat for about 10 minutes. Remove the salmon from the pan, put it on a serving plate, dry it with a paper towel and add a pinch of salt. In the
meantime, prepare the carrot and celery purée and sweet potato chips. Poached salmon with carrot and celery purée and sweet potato chips should be served
with a watercress salad with lemon juice dressing, and a drizzle of olive oil.
Preparation for the puree
Boil the celery root and carrots in a bit of water, drain the boiled vegetables, add a bit of butter or oil, add some salt and mash them into a purée.
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