Ōra King Salmon Recipe
celery root, parsnips, beetroot puree, horseradish dill chantilly, crispy beets
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Ingredients
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Salmon
Celery Root and Parsnips
Beetroot Puree
Horseradish Dill Chantilly
Crispy Beets
Method
Cooking Salmon
- 1
Sear the Salmon
Season the Ōra King Salmon fillets with salt. Heat olive oil in a non-stick pan over medium-high heat. Sear the salmon fillets, skin-side down first, for about 4-5 minutes or until the skin is crispy. Flip and cook for another 2-3 minutes until cooked through.
Preparing Celery Root and Parsnips
- 2
Cook Vegetables
In a pot, combine the diced celery root and parsnips. Cover with water, add a pinch of salt, and boil until tender, about 15-20 minutes. Drain and return to the pot. Add butter and heavy cream, and mash until smooth. Adjust seasoning as needed.
Creating Beetroot Puree
- 3
Blend Beetroot
In a blender, combine the cooked beetroot, olive oil, and salt. Blend until smooth, adding a little water if necessary to achieve a creamy consistency.
Making Horseradish Dill Chantilly
- 4
Whip the Cream
In a mixing bowl, whip the heavy cream until soft peaks form. Gently fold in the prepared horseradish, chopped dill, and season with salt to taste.
Frying Crispy Beets
- 5
Fry Beet Slices
Heat oil in a frying pan. Fry the thinly sliced beets until crispy. Drain on paper towels and season with salt.
Plating
- 6
Assemble the Dish
On each plate, spread a layer of beetroot puree, place a generous scoop of the celery root and parsnip mash, top with the seared salmon, and finish with a dollop of horseradish dill chantilly. Garnish with crispy beet chips.