> Recipes > Salmon fillet

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

PT1H

Share recipe

Ingredients

save recipe
recipe saved

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

save recipe
recipe saved

Method

save recipe
recipe saved
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
Share recipe

Comments ()

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

 
Be the first to leave a comment on this page...

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

...   ...
 

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.