Pan-fried salmon, celeriac purée, mushrooms, garlic and tarragon
In this simple recipe from Lewis de Haas, LEAP wild Alaska salmon fillets are cooked until crisp and then served with buttery wild mushrooms and an earthy celeriac purée. The anise of the tarragon pairs beautifully with the fish and helps cut through the richness of the mushrooms.
Ingredients
Metric
Imperial
- 1kg celeriac, about 1 whole celeriac
- 350ml of milk
- 4 salmon fillets
- 50g of rice flour
- 200g of mixed wild mushrooms, chopped
- 1 garlic clove, finely chopped
- 1/2 bunch of tarragon, finely chopped
- 10g of sea salt
- 100g of butter
- 60ml of olive oil
Method
Place the celeriac in a blender with 100ml of the cooking liquid, blend to a smooth puree consistency
Mix the rice flour with the remaining 5g of the salt and dust the salmon skin with it. Melt 50g of the butter in a frying pan with 30ml of olive oil, place the salmon skin side down and cook over a moderate heat for around 5 minutes, turn the salmon over and cook for a further 2 minutes
- 4 salmon fillets
- 50g of rice flour
- 5g of sea salt
- 50g of butter
- 30ml of olive oil
In a frying pan melt the remaining butter with 30ml of olive oil and add the mushrooms. When they have softened add the garlic and tarragon, a pinch of salt and cook for a further minute
- 50g of butter
- 30ml of olive oil
- 200g of mixed wild mushrooms, chopped
- 1 garlic clove, finely chopped
- 1/2 bunch of tarragon, finely chopped
To serve, spoon the celeriac puree on a bowl, add the salmon and top with the mushroom and garlic mix
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