Poached Salmon with Jerusalem Artichoke Puree
Ingredients
- For the salmon
- 8 thin Salmon (each about 80-100 grams)
- 2 Tbsps lemon juice
- salt
- freshly ground peppers
- For the Jerusalem artichokes
- 250 grams Jerusalem artichoke
- 150 grams Celery root
- 100 milliliters Whipped cream
- Nutmeg
- 1 tsp butter
- 50 milliliters vegetable stock (as needed)
- Nutmeg
- In addition
- 1 Tbsp vegetable oil
- 50 milliliters white wine
- 150 milliliters fish stock
- 8 peeled, whole Pistachio
- 3 tsps Basil pesto (from a jar)
Preparation steps
For the salmon: drizzle salmon fillets with lemon juice and let stand for 5 minutes. Season each fillet lightly with salt and pepper, roll up and tie with a kitchen string. For the artichokes: Peel Jerusalem artichokes and celery root, cut into pieces and cook in boiling salted water until soft. Drain and let evaporate briefly. Combine cream and vegetable stock, heat up. Puree Jerusalem artichokes, cream and stock until creamy. If necessary, add a little more stock to reach thick creamy consistency.
Season puree with salt, nutmeg and add butter. Keep warm. Heat a little oil in a pan and add fish. Add wine and fish stock so that fish is covered and poach, covered, for about 7 minutes. Remove from pan and and arrange on preheated plates. Place Jerusalem artichokes puree into a piping bag with a large star tip and pipe onto fish decoratively. Garnish with pistachio and drizzle with pesto. Serve.
