Poached Salmon & Clams With Dungeness Crab Broth, Celeriac Purée Recipe
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Ingredients
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Seafood
Vegetables
Liquids & Flavorings
Seasoning
Method
Preparation
- 1
Prepare the Celeriac Purée
Peel and chop the celeriac into small cubes. Boil in salted water until tender, about 15-20 minutes. Drain and blend with olive oil, salt, and pepper until smooth. Set aside.
- 2
Prepare the Broth
In a large pot, heat olive oil over medium heat. Add chopped onion and garlic; sauté until translucent. Pour in the white wine and allow it to simmer for 5 minutes. Add fish stock, bring to a simmer.
- 3
Add Seafood
Add clams and Dungeness crab to the pot, cover, and cook for about 5-7 minutes, until clams open. Remove the crab and shell it, reserve the meat.
- 4
Poach the Salmon
Gently place salmon fillets in the broth, cover, and poach for about 10 minutes, or until cooked through.
- 5
Final Touches
Stir in lemon juice, fresh parsley, and season with salt and pepper to taste.
Serving
- 6
Plate the Dish
On each plate, spoon a generous portion of celeriac purée. Top with a salmon fillet, clams, and Dungeness crab meat. Ladle the broth around the purée and garnish with additional parsley if desired.
