Crispy-Skin Salmon With Tarragon

4
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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