Seared Salmon with Cider Sauce and Celery Root Purée
Seared Salmon with Cider Sauce and Celery Root Purée
Ingredients
- 1 onion, chopped
- 2 tbsp butter
- 6 cups (780 g) peeled and cubed celery root
- 2 cups (500 ml) milk
- 2 cups (500 ml) water
- 1 garlic clove, finely chopped
- 1 small onion, finely chopped
- 1 tbsp butter
- 1/3 cup (80 g) lightly packed brown sugar
- 1 Empire or Cortland apple, peeled, cored and diced
- 1 tbsp (15 ml) cider vinegar
- 1/4 cup (60 ml) ice cider
- 1 1/2 cups (375 ml) beef broth
- 1/4 tsp coarsely ground black pepper
- 1 1/2 lb (675 g) salmon fillet, with the skin, cut into 4 pieces
- 1 tbsp butter
- 2 tbsp chopped flat-leaf parsley
Instructions
- In a saucepan over medium heat, soften the onion in 1 tbsp of the butter. Add the celery root and continue cooking for 1 minute. Add the milk and water and bring to a boil. Cover and simmer for 20 minutes or until the celery root is tender. Drain.
- In a food processor, purée the celery root with the garlic and the remaining butter. Season with salt and pepper. Keep warm.
Seared Salmon with Cider Sauce and Celery Root Purée