> Recipes > Salmon

Glazed black salmon with celeriac remoulade

by
Pascal Aussignac
Glazed black salmon with celeriac remoulade

PT2H

Share recipe

Related recipes

40°C salmon with potato juice, Jerusalem artichoke and sea vegetables
Paul Foster
Cured salmon with dashi braised salmon skin and deep fried aubergine puree
Nuno Mendes
Sous vide salmon with pickled kohlrabi, garden pesto and new potatoes
Food Urchin
Sturgeon with caviar, fennel and dill oil
Kuba Winkowski
Stone bass tartare with lemon, shrimp mayo and seaweed crackers
Pascal Aussignac

Ingredients

save recipe
recipe saved
print recipe
shopping List

Metric

Imperial

Glazed salmon

Celeriac remoulade

save recipe
recipe saved
print recipe
shopping List

Method

save recipe
recipe saved
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.

Get in touch

Glazed black salmon with celeriac remoulade

 
 

Please enter text

The message must have at least characters

The message must be less than characters

Unfortunately, a problem occured and we are not able to send your comment. Please try again later.

Technical details:

You may also like

Glazed black salmon with celeriac remoulade
Christmas dinner party
Recipe Collection
Easy salmon
Recipe Collection
Salmon terrine
Recipe Collection
Salmon
Recipe Collection
Salmon farming in Norway – a model for sustainability?
Ella Timney
Sake and salmon: a pairing masterclass
Great British Chefs
The salmon story: how Norway changed sushi forever
Tom Shingler
Pascal Aussignac
Club Gascon
Fish and seafood
Recipe Collection
Fish
Recipe Collection
40°C salmon with potato juice, Jerusalem artichoke and sea vegetables
Paul Foster
Cured salmon with dashi braised salmon skin and deep fried aubergine puree
Nuno Mendes
Sous vide salmon with pickled kohlrabi, garden pesto and new potatoes
Food Urchin
Sturgeon with caviar, fennel and dill oil
Kuba Winkowski
Stone bass tartare with lemon, shrimp mayo and seaweed crackers
Pascal Aussignac
Catch of the day: 10 amazing fish recipes
Great British Chefs
Smoked salmon terrine with leeks and confit potatoes
Josh Eggleton
Smoked fish platter
Richard Corrigan
A prize catch: what makes Alaskan seafood great
Great British Chefs
Food and wine pairing tips: Fish
Fiona Beckett
Chocolate treacle tart
Helen Jessup
Treacle
Recipe Collection
Salmon fish cakes with rocket, capers and lime dressing
Chris Horridge
Confit of wild salmon with peas à la Française
Tom Kitchin
Scallop, tuna and salmon ceviche with mango
Vivek Singh
Tartar de saumon
Eric Chavot
Salmon futomaki
Hideki Hiwatashi
Salt-baked salmon
Galton Blackiston
Starfish cakes
Andy Waters
Fish cakes with avocado
Bruno Loubet
Pan-fried salmon with mushroom sauce
Paul Heathcote
Potted salmon with cucumber, crème fraîche and watercress
Phil Howard
Salmon fish pies
Andrew MacKenzie
Baked soy salmon with enoki mushrooms, lemon soy vinaigrette and ginger jam
Andy Waters
Smoked salmon
Recipe Collection
Salmon fillet
Recipe Collection
Delicious East End Traditions on Fish Island
Chris Osburn
Christmas taste test: smoked salmon
Great British Chefs
Salmon, compressed cucumber, oyster ceviche and oyster mayonnaise
Mark Jordan
Fillet of salmon, aubergine, kumquat, Greek yoghurt
Daniel Galmiche
Celeriac
Recipe Collection
Sous vide gravlax with dill and cucumber
Agnar Sverrisson
Wester Ross seared salmon loin, fennel pollen and sweet onion
Lisa Goodwin-Allen
Salmon mi cuit with beetroots
Luke Holder
How to cook salmon sous vide
How to cure
How to fillet a round fish
How to cook salmon
How to skin a fillet of fish
How to gut a fish

NAVIGATE

© Great British Chefs 2019