Celeriac purée, tomato, artichoke hearts, niçoise black olives, capers, green beans, citrus butter sauce

In a pot, bring salted water to a boil, add the celeriac, and cook until tender, about 20 minutes. Drain.

Cook the Celeriac

In a blender, combine the cooked celeriac, butter, heavy cream, salt, and white pepper. Blend until smooth and creamy.

Blend the Purée

Heat olive oil in a skillet over medium-high heat. Season the salmon fillets with salt and pepper. Sear the salmon for about 4-5 minutes on each side until cooked through.

Sear the Salmon

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.

Prepare the Vegetables

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.

Prepare the Sauce

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.

Plate the Dish

Celeriac (celery root), peeled and diced

Butter

Heavy cream

cape d’or salmon

Recipe information

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