Pan-seared salmon with celeriac remoulade

Pan-seared salmon with celeriac remoulade

By
From
Cooking from the Heart
Serves
2
Photographer
Mark Roper

Ingredients

Quantity Ingredient
2 x 200g salmon fillets, skin on
olive oil, for drizzling
lemon wedge, to serve
1 egg yolk
1 teaspoon dijon mustard
1 teaspoon horseradish cream
100ml grapeseed oil
1 tablespoon lemon juice
1/2 celeriac bulb, grated or finely sliced
3 tablespoons dill, chopped

Method

  1. To make the remoulade, whisk the egg yolk, mustard and horseradish cream in a bowl until well combined. Slowly drizzle in the oil and whisk until the mixture is the texture of mayonnaise. Stir in the lemon juice and season to taste with sea salt and freshly ground black pepper. Combine the celeriac and dill in a bowl and stir 2–3 tablespoons of the mayonnaise through. Refrigerate the remaining mayonnaise for future use.
  2. Preheat the oven to 180°C.
  3. Heat a frying pan or skillet over medium–high heat. Rub the skin of the salmon fillets with olive oil, sea salt and freshly ground black pepper. Place them in the hot pan, skin side down, and cook for 4–5 minutes. Transfer the salmon to the oven and bake for 3–4 minutes.
  4. Remove the salmon from the oven and rest briefly in a warm place. Serve immediately, with the celeriac remoulade and lemon wedge.
Tags:
Jewish
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