Salmon in Balsamic Vinegar with celeriac purée
ingredients
| 4 fresh salmon steaks |
| 5 teaspoons |
| Balsamic Vinegar of Modena Monari Federzoni; 4 spoonfuls water 2 spoonfuls olive oil Salt Pepper 1 clove of garlic Baby spinach to taste |
For the Celeriac and potato purée
| 300 g celeriac |
| 300 g starchy potatoes |
| 80 ml fresh cream |
| Butter to taste |
| Salt |
| Pepper |
| Nutmeg |
what you will need
Classic
directions
With the help of tweezers, remove any bones from fresh salmon steaks, and place the steaks inside an airtight food bag, add our Balsamic Vinegar of Modena, water, oil, salt and pepper. Seal the bag after removing any excess air and refrigerate for about 1 hour.
In the meantime, prepare the celeriac purée: peel both celeriac and potatoes and cut them into dice of similar size. Boil them in a saucepan with plenty of boiling salted water, until they become very tender. Drain them with a slotted spoon and transfer them to a bowl. Add cream; reduce to a thick cream with the hand blender, seasoning with salt, pepper and nutmeg.
At this point, select a non-stick pan large enough to flavor oil with garlic for a few seconds. Add salmon steaks and brown over moderate heat for 1 minute. Add salt and pepper and leave to flavor for a few seconds. Add a few drops of Balsamic Vinegar of Modena Monari Federzoni, and turn to the other side. Continue cooking the Balsamic Vinegar salmon for 1-2 minutes. Finally, serve it accompanied by celeriac purée and fresh spinach seasoned to taste.
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