Recipes
Château l'Evangile
And Sweet and savoury poached salmon
Ingredients
- 500 g salmon fillet, skin and bones removed
- ½ celeriac
- 1 Granny Smith apple
- 1 strip of orange zest
- 1 small shallot
- 10 g butter
- 1 tablespoon of seed mustard
- 50 ml cider vinegar
- 2 tablespoons double cream
- 200 ml white wine
- 800 ml water
- 1 pinch of five-peppercorn pepper
- Salt and pepper
For 4 persons Preparation time: 45 minutes
- Cut four salmon steaks.
- Prepare the court bouillon (wine, water, orange zest, five-peppercorn pepper and chopped shallot), heat until just simmering and then leave to cool.
- Peel the celeriac and the apple, cut them into very thin strips (julienne).
- Sweat the celeriac in butter, add the apple when it is “al dente” and set aside.
- Lightly poach the salmon so that is stays pink in the centre.
- Mix the cream and the mustard, thin with the cider vinegar and 60 ml of court bouillon. Season with salt and pepper.
- Place a small quantity of the mustard sauce on a plate, put the salmon steak on top and some of the celeriac-apple remoulade on top of the salmon.
