Glazed black salmon with celeriac remoulade

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Deep, rich flavours come from all areas of the plate in this simple, satisfying treacle-glazed salmon recipe from Pascal Aussignac, paired with a simple celeriac remoulade.

First published in 2015

Ingredients

Metric

Imperial

Glazed salmon

Celeriac remoulade

Method

1
Pinbone the salmon and remove the skin. Lightly salt it and set aside for 4 minutes
2
Meanwhile, peel the celeriac and cut into quarters. Grate the quarters into a bowl and lightly salt, set aside for 4 minutes
3
Pour the treacle onto a baking sheet and roll the salmon in it until evenly coated
4
Spoon the mayonnaise into a mixing bowl and add a splash of water. Mix the dill into the mayonnaise and water before adding pepper
  • 250g of French mayonnaise
  • 1 dash of water
  • 1 bunch of dill, finely chopped
  • pepper
5
Add the mayonnaise to the grated celeriac and mix thoroughly so that the celeriac is completely coated. Add some lemon juice to taste
6
Pan-fry the salmon in olive oil, cooking for 2 minutes on the presentation side and a further 2 minutes on the reverse
  • olive oil
7
Place a good spoon of the celeriac in the centre of the plates and top with the warm glazed salmon
First published in 2015

Pascal Aussignac left France with business partner Vincent Labeyrie to champion 'la cuisine de Gascogne' at his restaurant, Club Gascon, in 1998.

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