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Glazed black salmon with celeriac remoulade


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Glazed salmon

Celeriac remoulade

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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
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Glazed black salmon with celeriac remoulade


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