We use cookies to help this site deliver the best possible experience.   Remove this notice.

Salmon steak with root vegetable puree and a snail, parsley and caper garnish Recipe

Ingredients for people

  • Salmon steak(s) 150g : 6 whole
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Olive oil : 300 ml

  • For the garnish(es)
  • Double cream : 100 ml
  • Shallot(s) : 1 whole
  • Jerusalem artichoke(s) : 500 g
  • Chervil root : 300 g
  • Parsnip(s) : 200 g

  • Part two of the recipe
  • Cooked Burgundy snail(s) : 18 whole
  • Flat leaf parsley : 0.5 bunch
  • French stick : 0.25 whole
  • Capers : 20 g
  • Whole hazelnut(s) : 20 g
  • Unsalted butter : 30 g
Method
  • 1For the root vegetable purée

    Wash and peel all of the vegetables and then cut into cubes. Peel and finely slice the shallot.

    Heat a large saucepan and add a drizzle of olive oil. Add half of the shallot to the pan with a pinch of salt and cook for 1 minute. Add the diced root vegetables and then pour in enough water to cover. Cook for 10 minutes from boiling point, check that the vegetables are soft then drain the vegetables and blend to a smooth purée. Mix in the cream and season with salt.

  • 2For the snails

    Rinse the snails under cold water and then drain on a clean tea cloth. Wash, pick and finely chop the parsley. Cut the baguette in half, scoop out the soft centre and then cut the crust into small dice.

    Add a knob of butter to a hot frying and allow to foam. Add the snails, cook for 1 minute and then add the capers, remaining shallot and the hazelnuts.
    Cook for 1 minute and then add the parsley and the croutons. Season with salt and pepper then set aside.

  • 3For the salmon

    Heat a wok and add a little water. Place a grill rack in the wok, above the water. Place the salmon steaks on the grill tray and bring to the boil. Remove the wok from the heat, cover and then allow the salmon to steam for 7 minutes.

    Use stainless steel serving rings to plate the root vegetable puree. Place the salmon on top of the vegetables and finish with a generous topping of the snail and crouton mixture.

Chef's tip

«This recipe also works very well using chicken as a replacement for the salmon.»

Steamed salmon steak with a snail, parsley, caper and crouton garnish served with a winter vegetable purée of parsnip, Jerusalem artichoke and chervil root.

Rate this recipe :

(10 votes)

  • Preparation  30mins
  • Cooking time  22mins
  • Rest time  0h

·