Cape D’or Salmon Recipe
Celeriac purée, tomato, artichoke hearts, niçoise black olives, capers, green beans, citrus butter sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Celeriac Purée
Salmon and Vegetables
Citrus Butter Sauce
Method
Preparation of Celeriac Purée
- 1
Cook the Celeriac
In a pot, bring salted water to a boil, add the celeriac, and cook until tender, about 20 minutes. Drain.
- 2
Blend the Purée
In a blender, combine the cooked celeriac, butter, heavy cream, salt, and white pepper. Blend until smooth and creamy.
Cooking Salmon and Vegetables
- 3
- 4
Prepare the Vegetables
In another pot, blanch the green beans in boiling water for 3-4 minutes, then drain. Add the diced tomato, artichoke hearts, olives, and capers to the skillet with the salmon, cooking for an additional 2-3 minutes.
Making the Citrus Butter Sauce
- 5
Prepare the Sauce
In a small saucepan over low heat, melt the stick of butter. Stir in lemon juice, orange juice, lemon zest, and orange zest. Season with salt and pepper to taste.
Assembly
- 6
Plate the Dish
On a serving plate, spread a layer of celeriac purée. Top with the seared salmon and the vegetable mixture. Drizzle with citrus butter sauce before serving.