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King Salmon with Celery Root Puree and Nage
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Rover's Restaurant, Seattle, Washington


  • 20 oz (560 grm) King Salmon filet
  • 2 tbsp (30 ml) olive oil
  • 8 blanched lemon verbena leaves
  • Puree:
  • 2 celery root
  • 4 tsp (20 ml) flour
  • 1 gallon (3.8 ltr) water (enough to cover)
  • 1 tsp (5 ml) salt
  • 1 tbsp (15 ml) creme fraiche
  • 1 tbsp (15 ml) hazelnut oil
  • Nage:
  • 3 sprigs lemon verbena
  • 1 lemon (juice of)
  • 4 chopped shallots
  • 1 chopped garlic clove
  • 1 cup (225 ml) dry vermouth
  • 2 cups (475 ml) lobster stock
  • 2 tbsp (30 ml) butter
  • Puree:
  • Mix water, flour, and salt in a pot.
  • Add peeled and quartered celery root and top with a plate to keep pieces submerged.
  • Cook until tender, about 1 1/2 hours.
  • Strain and blend in a food processor until a smooth consistency.
  • Nage:
  • In a sauce pan, sweat shallots, garlic, and lemon verbena until soft.
  • Add lemon juice and dry vermouth and reduce by 2/3.
  • Add lobster stock and reduce by 2/3.
  • Transfer reduction to a blender, add butter, and blend for 1 minute.
  • Strain, add blanched lemon verbena, and keep warm.
  • Salmon:
  • In a hot saute pan, add olive oil and color salmon on both sides, about 1 minute per side.
  • In a soup plate, place celery root puree, lay salmon filet on top, and ladle the nage around it.

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