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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
- 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
- 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
- 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.
- 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.
- 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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