On Line Cookbook
King Salmon with Celery Root Puree and Nage
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Source:
Rover's Restaurant, Seattle, Washington

Serves/Makes:4

Ingredients
  • 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
Preparation
  • 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.
Comments

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity
Email This To A Friend
Do you know someone who would like this recipe?
Fill in this form, then click 'Send Recipe'. The cookbook will email it to them.
Please be exact when entering the email addresses; otherwise, the recipe will get lost in cyberspace.

Mail to:
Your email:
Your name:

Copyright ©1997-2017 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Send comments to our email. For more information, check our About the Cookbook page.