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Pan roasted salmon, roasted onions celery mousseline, beurre blanc sauce, fresh chives |

Salted

In a verrine, you will find a nice celery mousseline with caramelized onions at the bottom a piece of fresh one side cooked salmon, topped with a creamy and fishy sauce.

Ingredients

Recipe for 4 servings

For the celery mousseline

300 Gr

Celeriac

300 Ml

Water

300 Ml

Milk

100 Gr

Onion

50 Ml

35% cooking cream

3 Sprig(s)

Tarragon

For the salmon

240 Gr

Salmon steak

25 Ml

Canola oil

For the sauce

75 Gr

French shallot

1 Tbsp

Fish stock

125 Ml

White balsamic vinegar

125 Ml

White wine

250 Ml

35% cooking cream

8 Sprig(s)

Chives

Salt and pepper

Preparation time: 30 min

Preheat your four at 425 °F

For the mise place

Peel and dice the celery root.

Peel and mince the onion, peel and chop the French shallots.

Cut the butter in cubes.

Cut the salmon in 3 cm cubes.

Chop the chives.
For the celery mousseline

In a pan, sear the onions with oil and butter until a nice coloration. Add the celery and cover it with half milk half water, cook it on a low heat until tender, season it.

Pass it through a strainer, put it in the food processor and mix it until smooth, in case, use a little bit of the cooking juice.

Add some butter and season it.
For the salmon

In a non stick pan heat the oil, and put the seasoned salmon cubes, cook it until coloration on one side, remove it on a baking tray with parchment paper and finish in the oven for 3 minutes.
For the sauce

In a pot, sweat the shallots with butter, deglaze with white wine, add the vinegar and let it reduce. Add the cream and the fish fumet and let it cook for a couple of minutes, fix the seasoning.
For the platting

In a nice verrine put some mousseline at the bottom with a pastry bag, put the salmon on the top, some sauce and top it with the chives.