|
Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Courses
  • Dish type
  • Diets
  • Cakes and Baking
  • Occasions
  • Cuisine
  • Everyday and easy
  • Seasonal
Meat and Poultry
Fish and Seafood
Courses
Dish type
Diets
Cakes and Baking
Occasions
Cuisine
Everyday and easy
Seasonal
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Chef tricks
Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

Glazed black salmon with celeriac remoulade

by
Pascal Aussignac
Glazed black salmon with celeriac remoulade

PT2H

Share recipe

Ingredients

print recipe
shopping List

Metric

Imperial

Glazed salmon

Celeriac remoulade

print recipe
shopping List

Method

print 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
Share recipe
Pascal Aussignac
Pascal Aussignac

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

You may also like

Christmas dinner party recipes
Recipe Collection
Easy salmon recipes
Recipe Collection
Salmon terrine recipes
Recipe Collection
Salmon recipes
Recipe Collection
Salmon farming in Norway - a model for sustainable fish?
by Ella Timney
Sake and salmon: a pairing masterclass
by Great British Chefs
Roast salmon with crushed butter beans
by The Kitchen with Great British Chefs
The salmon story: how Norway changed sushi forever
by Tom Shingler
Pascal Aussignac
Club Gascon
Fish and seafood
Recipe Collection

NAVIGATE

© Great British Chefs 2021