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




Glazed salmon

Celeriac remoulade


Pinbone the salmon and remove the skin. Lightly salt it and set aside for 4 minutes
Meanwhile, peel the celeriac and cut into quarters. Grate the quarters into a bowl and lightly salt, set aside for 4 minutes
Pour the treacle onto a baking sheet and roll the salmon in it until evenly coated
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
Add the mayonnaise to the grated celeriac and mix thoroughly so that the celeriac is completely coated. Add some lemon juice to taste
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
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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