Zalm
met knolselderijpuree

• 1 celery root (celeriac), peeled

• 1 celery stalk

• 1 tbsp (10 g) pine nuts

• 1 tbsp (10 g) fresh parsley, chopped

• 2 tbsp butter

• 10 green olives, roughly chopped

• 2 tbsp golden raisins

• 1 lemon

• 2 salmon fillets

• ½ cup (125 ml) milk

• Salt and black pepper

• 1 tbsp olive oil

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1. Peel the celery root and cut it into large chunks. Heat a medium saucepan over medium heat and melt the butter. Add the celery root and sauté for 2–3 minutes. Pour in the milk and bring to a boil, then reduce the heat to low. Cover and simmer for about 15 minutes, stirring occasionally, until the celery root is very tender.

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2. Meanwhile, slice the celery stalk lengthwise into quarters and then cut into small pieces. Roughly chop the olives.

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3. Heat a skillet over medium heat with the olive oil. Add the celery, olives, raisins, and pine nuts. Cook for 3–4 minutes, stirring frequently, until the pine nuts are lightly golden. Remove from the pan and set aside, including any oil.

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4. Finely grate the lemon zest and squeeze the juice. Roughly chop the parsley, including the stems. Mix the lemon zest, parsley, and about 1 tablespoon of lemon juice into the topping. Season with salt, pepper, and more lemon juice to taste.

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5. Pat the salmon dry and check for any pin bones. Season generously with salt and pepper. Heat a skillet over medium-high heat with a little olive oil. Cook the salmon skin-side down for 3–4 minutes, then flip and cook for another 2–3 minutes until just cooked through.

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​​6. Remove the celery root from the heat and blend into a smooth purée. Season with salt and pepper.

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7. To serve, spread the celery root purée onto plates. Place the salmon on top and spoon the olive and pine nut topping over the fish.

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