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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.
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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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Glazed black salmon with celeriac remoulade
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