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Glazed black salmon with celeriac remoulade

by
Pascal Aussignac
Glazed black salmon with celeriac remoulade

PT2H

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Ingredients

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Glazed salmon

Celeriac remoulade

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Method

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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
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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.

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