Pan Roasted Salmon, Celeriac Remoulade, Cauliflower Puree and Courgette Vierge
Rare Recipe from Hammet House near Cardigan
Hammet House's team of chefs create a changing menu which draws on the abundance of local produce available in the area. Key suppliers include Caws Cenarth and Pant Mawr cheeses, Dewi James Butchers, local coracle fisherman and Lovespoon organic goats milk Gelato.
Pan Roasted Salmon, Celeriac Remoulade, Cauliflower Puree and Courgette Vierge
INGREDIENTS
- 1 piece of salmon fillet
- ¼ celeriac
- 1 tbsp mayonnaise
- 1 tbsp wholegrain mustard
- Squeeze of lemon juice
- 3 cauliflower florettes
- 3 tbsp double cream
- ¼ courgette
- Olive oil
- 1 pinch of ground coriander seeds
- 1 green apple
METHOD
- Take the skin off the salmon and scrape the fat off the skin and dry in a low oven until crispy.
- Peel and cut the celeriac into julienne strips and blanch in boiling water for 1 minute, refresh in cold water and place in to a mixing bowl, add the mayonnaise, mustard and lemon juice, mix well and season to taste.
- Boil the cauliflower until soft and blend with the cream and season to taste, keep warm to serve.
- Cut the courgette into small dice using the outer parts only, place into a saucepan with 3 tablespoon of olive oil and the ground coriander, warm on the stove ready to serve.
- Sear the salmon in a non-stick pan until golden on one side, turn over and continue cooking until firm to touch (should be a little pink in the centre).
- Place the celeriac in a ring in the centre of the plate, place five piles of the puree around the celeriac, salmon on top and more puree on the fish, dress with the vierge around the plate and over the fish, cut the apple into matchsticks and assemble on top of the fish and the crisp skin to finish.
