Crispy-Skin Salmon With Tarragon
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (858.7 g)
- Calories 1171.4
- Total Fat - 32 g
- Saturated Fat - 13.3 g
- Cholesterol - 152.6 mg
- Sodium - 255.7 mg
- Total Carbohydrate - 167.6 g
- Dietary Fiber - 0.5 g
- Sugars - 0 g
- Protein - 49.8 g
- Calcium - 148.7 mg
- Iron - 4.5 mg
- Vitamin C - 151.1 mg
- Thiamin - 0.9 mg
Step by Step Method
Step 1
Place the celeriac, milk and salt in a medium saucepan over high heat and bring to the boil and then cover with a lid, reduce heat to medium and cook for 15 minutes or until celeriac is tender and then add the cream and, using a hand-held blender, blend until smooth.
Step 2
Place a large, non-stick frying pan over high heat and brush the salmon with the oil, sprinkle with pepper and cook, skin-side down, for 5 minutes or until the skin is crispy and then turn and cook for 1 minute.
Step 3
Add the butter and tarragon and cook for a further 2 minutes or until nut brown.
Step 4
Divide the celeriac almond puree between plates an top with the salmon, butter, watercress, salt and pepper to serve.
Tips
No special items needed.
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