with tarragon brown butter and celeriac almond puree
- 1.5kg celeriac, peeled and chopped
- 2 cups (500ml) unsweetened almond milk
- sea salt flakes
- ½ cup (125ml) single (pouring) cream
- 800g salmon fillet, skin on, cut into squares
- extra virgin olive oil, for brushing
- cracked black pepper
- 50g unsalted butter, chopped
- ¾ cup tarragon leaves
- 4 cups watercress, to serve
- Place the celeriac, milk and salt in a medium saucepan over high heat and bring to the boil. Cover with a lid, reduce heat to medium and cook for 15 minutes or until the celeriac is tender. Add the cream and, using a hand-held blender, blend until smooth.
- Place a large, non-stick frying pan over high heat. Brush the salmon with the oil, sprinkle with pepper and cook, skin-side down, for 5 minutes or until the skin is crispy. Turn and cook for 1 minute. Add the butter and tarragon and cook for a further 2 minutes or until nut brown.
- Divide the celeriac almond puree between plates and top with the salmon, butter, watercress, salt and pepper to serve. Serves 4
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