Glazed black salmon with celeriac remoulade

Starter
easy
4
2 hours

PT2H

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.

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Glazed salmon

4 organic salmon fillets, each weighing 140g
200g of black treacle
olive oil
salt

Celeriac remoulade

450g of celeriac
250g of French mayonnaise
1 dash of water
1 bunch of dill, finely chopped
1 lemon
salt
pepper

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shopping List

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

450g of celeriac
salt

Pour the treacle onto a baking sheet and roll the salmon in it until evenly coated

200g of black treacle

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

1 lemon

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

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Pascal Aussignac

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

Club Gascon

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