Ingredients
- 1.5 kilograms celeriac, peeled an chopped
- 500 grams almond milk (2cups unsweetened/500mlspecified)
- Sea salt flakes
- 1/2 cup light cream, (single pouring cream specified - 125ml)
- 800 grams salmon (fillet, skin on and cut into squares)
- Extra virgin olive oil, for brushing
- Cracked black pepper
- 50 grams unsalted butter (chopped)
- 3/4 cup tarragon leaves
- 4 cups watercress, to serve
How to Make
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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.
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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.
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Step 3: Add the butter and tarragon and cook for a further 2 minutes or until nut brown.
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Step 4: Divide the celeriac almond puree between plates an top with the salmon, butter, watercress, salt and pepper to serve.
We hope you enjoy this recipe!
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