Salmon w/saffron butter w/crispy leeks & celeriac puree

6 servings

Ingredients

Quantity Ingredient
6 xes Salmon fillets, 200-250 g ea
60 grams Butter
45 grams Butter, in addition to above
1 large Celeriac head, peel & chop
½ cup Chicken stock
1 x Saffron powder, pinch
2 xes Leeks, finely sliced
1 tablespoon Olive Oil
½ cup Cream

Directions

PUREE

Cut each salmon fillet into 3 even sized pieces. Heat butter in a pan and cook salmon 2-3 mins. or until lightly charred on both sides and just beginning to flake. Melt extra butter in a samll saucepan and stir in saffron. Heat oil in a separate pan & saute leeks until crispy, remove and drain. Arrange salmon pieces, 3 per serve, on a dollop of the celeriac puree, drizzle over saffron butter and sprinkle with crispy leeks. Serve with freshly cracked pepper.

For the Puree: Cook cleriac in chicken broth at med high temp in the microwave for 6 mins or till soft. Drain the broth from the celeriac.

Process in a food processor until smooth. Stir in cream slowly.

Serves 6

From: Interiors Easy Entertaining "Formal without the Fuss" Spring/Summer 94 Editor Mandy Nolan Posted by: Joell Abbott 12/94 Submitted By JOELL ABBOTT On 12-20-94

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