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.

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