Salmon Confit served on celeriac puree

click here for a printable version

Serves 2

1/2 l                      Olive oil

300 g                    best quality salmon filet (essential to have a good salmon here), skinned

                             fleur de sel

                             piment d´espelette

300 g                    diced celeriac

1/2 l                      milk

200g                     cream

                             a pinch of sugar

                             fleur de sel

                            some chives to garnish

Preheat your oven to 65°C. In a small saucepan heat the oil to 40 °C.

Rinse the salmon under running cold water and pat dry. Cut into 3x6 cm pieces and set into a preheated Casserole dish. Pour the oil over the salmon so that the salmon is completely covered. Cover with plastic wrap and set in the oven for 40 minutes.

Meanwhile you can prepare the Celeriac puree. Put the celeriac dice into a pot. In a second pot heat the milk and cream and let come to a boil. Pour immediately over the celeriac. Add a pinch of sugar and let cook until soft over low heat. 

Transfer to your blender and puree thoroughly. Pass through a fine sieve and season to taste with fleur de sel.

To serve place three tablespoons of the puree on warm plates. Carefully remove the salmon from the pot, pat dry with paper towel and set on the puree. Sprinkle with Fleur de sel and Piment d´Espelette and decorate with chives.