Salmon cooked in lime oil with sweet and sour celeriac and a citrus gel

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Will Holland pairs salmon with coconut and citrus juice for this striking, vibrant starter. To flavour the salmon, the chef adds lime zest and olive oil to a vacuum bag and cooks the fish sous vide for thirty minutes – resulting in perfectly cooked salmon with a subtle citrus taste

First published in 2015

Ingredients

Metric

Imperial

Salmon

Sweet and sour celeriac

  • 350g of celeriac, peeled and cut into 3mm dice
  • 250ml of apple juice
  • 75g of sugar
  • 50ml of white wine vinegar
  • 10g of salt

Citrus fluid gel

To serve

Equipment

  • Chamber sealer
  • Water bath
  • Vacuum bags
  • Blender

Method

1
Preheat a water bath to 45°C
2
To begin, sprinkle the sugar and salt over the salmon and leave to marinate in the fridge for 1 hour
3
Wash the salmon under cold running water to remove the marinade. Place in a vacuum bag with the oil and the lime zest, seal in a chamber sealer and place in the water bath. Cook for 30 minutes
  • 1 lime, zest only
  • 30ml of olive oil
4
Allow the salmon to cool before removing from the vacuum bag and cutting into 12 thick slices. Store in the fridge until ready to serve
5
To make the sweet and sour celeriac, place the apple juice, vinegar, salt and sugar in a saucepan and bring to the boil. Add the prepared celeriac and simmer for 5 minutes, or until al dente. Drain on kitchen paper to remove any excess moisture, then set aside in the fridge
  • 10g of salt
  • 250ml of apple juice
  • 75g of sugar
  • 50ml of white wine vinegar
  • 350g of celeriac, peeled and cut into 3mm dice
6
For the citrus gel, place the wine and sugar in a saucepan and bring to the boil. Turn off the heat and add all of the remaining ingredients apart from the Vege-Gel. Leave to infuse and cool
7
Once cool, pass the liquid through a fine sieve into a saucepan and add the Vege-Gel. Place the pan over a medium heat and bring to the boil, whisking continuously. Once the Vege-Gel has completely dissolved, remove the pan from the heat and allow to cool completely. Transfer the liquid to a blender and blitz until smooth
  • 25g of Vege-Gel
8
To serve, drizzle the fluid gel over 4 serving plates. Add the sweet and sour celeriac and 3 pieces of salmon to each plate, sprinkle over the grated coconut and lime zest, then finish with a garnish of Thai basil and coriander cress

Will Holland's career path was set at age fourteen, at Bristol's Swallow Hotel under Michael Kitts. After training at college, Holland worked with Michelin-starred chefs at the Homewood Park Hotel and at Gravetye Manor Hotel.

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