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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
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Ingredients
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Imperial
Glazed salmon
- 4 organic salmon fillets, each weighing 140g
- 200g of black treacle
- olive oil
- salt
SAVE RECIPE
Method
1
Pinbone the salmon and remove the skin. Lightly salt it and set aside for 4 minutes
3
Pour the treacle onto a baking sheet and roll the salmon in it until evenly coated
- 200g of black treacle
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
- 1 lemon
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
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