2013-04-15

Salmon with 4 types of celery

Salmon with 4 types of celery
Author:
Category
Second courses
Ingredients
  • 1 salmon fillet, skin on, approximately 1 kg
  • 70 g peeled unroasted hazelnuts
  • 0.5 cup breadcrumbs
  • 2-3 sprigs of celery
  • 1 tsp celery seeds
  • 1 st. l. mustard with honey
  • Salt, white pepper, olive oil
  • 600 g celery root
  • 350 ml cream with 20% fat
  • 30 g grated parmesan
  • 8-10 celery stalks
  • 1 large carrot
  • 4 tbsp. l. natural yogurt
  • 1 _st. l. mayonnaise
  • 1 st. l. lemon juice
  • A pinch of cumin seeds
Celery appears on the shelves when there is no longer anything seasonal on the market. This, however, is a delusion, because it is always there, just at other times we almost do not pay attention to it. And in winter - please, he is right there, a super vegetable, from which everything goes into action: the root, the stem, and the leaves. The plain-looking root is the most fragrant of all white roots, absolutely indispensable for soups and stews; with his participation, he ennobles the vegetable broth (in company with carrots, onions and potatoes). Stems - juicy and crispy - go to salads, stews like Indian dals from different types of lentils, pearl barley, tomatoes. The leaves, a spicy herb, are used in Maghreb cuisine by grinding them to make couscous sauce. Celery goes well with both vegetables and meat.

Recipe for salmon with 4 types of celery


1

 For the casserole, peel the celery and cut into very thin slices. Grease a baking dish with oil, lay the slices overlapping in layers, season with salt and pepper and drizzle with oil. Drizzle with cream, cover with foil, bake at 180 ° C for 1 hour. Sprinkle with cheese, bake for 15 minutes.

2

For the slow cut the celery stalks across into pieces of 6-7 cm, then cut lengthwise into the thinnest strips. Also chop the peeled carrots. Sprinkle celery and carrots with lemon, salt, let stand for 5-10 minutes. Mash the vegetables with your hands to make them softer, and season with a mixture of yogurt with mayonnaise, pepper and cumin.

3

For a crust to the fish, separate the celery leaves from the stems. Grind nuts in a blender or food processor into crumbs, add leaves, bread crumbs, celery seeds, salt and pepper, chop. Pour in the oil, beat to make a paste.

4

Place the salmon fillet, skin side down, on a parchment-lined baking sheet and brush with mustard. Put the nut paste on the fish, smooth it with your hands. Bake at the top of the oven at 180°C until crispy, 20 minutes.

5

Serve sliced ​​salmon with celery slaw and casserole, drizzling with olive oil.

  • Main courses

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