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Seared salmon with celeriac puree and candy beetroot Recipe

Seared salmon cubes served with a rich ricotta and celeriac puree and tangy candy beetroot shavings.

  • Preparation
    10mins
  • Cooking time
    20mins
  • Rest time
    5mins
Rate this recipe
(12 votes) 3.9/5
Ingredients
Pour people
  • For the fish
  • Salmon steak(s) 150g : 3 whole
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Olive oil : 30 ml
  • For the sauce
  • Celeriac(s) : 1 whole
  • Ricotta : 200 g
  • Shallot(s) : 1 whole
  • Garlic clove(s) : 1 whole
  • Unsalted butter : 40 g
  • Maldon salt : 6 pinch(es)
  • Semi-skimmed milk : 100 ml
  • For the vegetables
  • Candy beetroot : 2 whole
  • Olive oil : 30 ml
  • Cider vinegar : 30 ml
  • Maldon salt : 6 pinch(es)
  • Caster sugar : 10 g
Method
  • 1. FOR THE SALMON

    Cut each piece of salmon into 6 even cubes and season on all sides. Heat the oil in a frying pan and then sear the fish on all sides. Remove from the pan and leave to rest.

  • 2. FOR THE SAUCE

    Peel and finely dice the shallots and the garlic. Peel the celeriac and cut into small cubes. Sweat the celeriac in melted butter for 5 minutes and then add the milk. Simmer until the celeriac is soft and tender. Remove the celeriac from the pan and reserve the milk. Place the celeriac in a food processor. Add the ricotta, season with salt and then start blending until you have a smooth puree, adding milk as and when necessary.

  • 3. FOR THE VEGETABLES

    Peel the beetroot and then slice thinly on a mandolin. Marinate in the cider vinegar, olive oil, sugar and salt.

  • 4. TO PLATE

    Swipe the celeriac puree along a long plate and then place 3 cubes of salmon along the swipe. Garnish the dish with rounds of candy beetroot.

Chef's tip

«Use goat's cheese instead of ricotta to give a stronger, saltier flavour to this dish.»

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