Ingredients
Scale
Poached Salmon (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 Puree (Serves 2):
Celery root, 200 g
Carrots, 200 g
Butter or olive oil, 10 – 15 g
1/4 teaspoon of salt
Instructions
Method:
Preparation for the salmon:
- Put salmon fillets in a sauté pan and 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.
Notes
As always: if any of these ingredients are flare foods for you, please omit them or replace them with an alternative item.
- Cuisine: European Inspired