Pan-Seared Wild Salmon with Celeriac Mash and Buttered Leeks
| Published: 23rd January 2008 20:23 |
Make the salmon the star of the show with this super recipe. Searing the skin will make it crispy and impart a wonderful delicate smokey flavour, contrasting against the creaminess of the mash and the richness of the leeks.
Serves: 4
Preparation Time: 30 minutes
Cooking Time: 35 Minutes
Ingredients
4 Fillets Wild salmon (about 175g each)
small pinch salt
For the mash:
3 large Potatoes, peeled and chopped
200g Celeriac, peeled and chopped
3 tbsp Milk
small pinch salt
small pinch freshly ground pepper
For the leeks:
25g Butter
450 g leeks, trimmed
small pinch salt
small pinch freshly ground pepper
small bunch Parsley, chopped
Method
1. Simmer the potatoes and celeriac in a large pan of boiling salted water for about 12 minutes until tender. Drain and return to the pan, covered, to dry them out.
2. Mash the potatoes and celeriac with the milk and season to taste.
3. Cut the leeks all the way through lengthways, then chop into 1 inch pieces.
4. In a small frying pan over a medium heat, melt the butter until it starts to bubble and then add the leeks and seasoning. Stir well to coat the leeks in the butter and turn the heat down low, let them cook gently for about 5 minutes without a lid, stirring them occasionally. When cooked stir in the parsley.
5. Heat a ridged griddle pan (or frying pan if you don't have a griddle) over a medium-high heat for a few minutes until scorching hot. Season the skin side of the fillets with a little salt. Place the salmon fillets skin side down in the pan and cook until the fillets are ¾ cooked. Look at the sides of the fillets you will see a colour change from deep coral pink to an opaque pink, from the skin side to the top. Turn the fillets carefully and turn off the heat.
6. Plate up the mash, leeks and finally the salmon which will now be cooked through.
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