Salmon cooked in lime oil with sweet and sour celeriac and a citrus gel

PT1H

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Ingredients

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Salmon

Sweet and sour celeriac

  • 350g of celeriac, peeled and cut into 3mm dice
  • 250ml of apple juice
  • 75g of sugar
  • 50ml of white wine vinegar
  • 10g of salt

Citrus fluid gel

To serve

1
Preheat a water bath to 45°C
2
To begin, sprinkle the sugar and salt over the salmon and leave to marinate in the fridge for 1 hour
3
Wash the salmon under cold running water to remove the marinade. Place in a vacuum bag with the oil and the lime zest, seal in a chamber sealer and place in the water bath. Cook for 30 minutes
  • 1 lime, zest only
  • 30ml of olive oil
4
Allow the salmon to cool before removing from the vacuum bag and cutting into 12 thick slices. Store in the fridge until ready to serve
5
To make the sweet and sour celeriac, place the apple juice, vinegar, salt and sugar in a saucepan and bring to the boil. Add the prepared celeriac and simmer for 5 minutes, or until al dente. Drain on kitchen paper to remove any excess moisture, then set aside in the fridge
  • 10g of salt
  • 250ml of apple juice
  • 75g of sugar
  • 50ml of white wine vinegar
  • 350g of celeriac, peeled and cut into 3mm dice
6
For the citrus gel, place the wine and sugar in a saucepan and bring to the boil. Turn off the heat and add all of the remaining ingredients apart from the Vege-Gel. Leave to infuse and cool
7
Once cool, pass the liquid through a fine sieve into a saucepan and add the Vege-Gel. Place the pan over a medium heat and bring to the boil, whisking continuously. Once the Vege-Gel has completely dissolved, remove the pan from the heat and allow to cool completely. Transfer the liquid to a blender and blitz until smooth
  • 25g of Vege-Gel
8
To serve, drizzle the fluid gel over 4 serving plates. Add the sweet and sour celeriac and 3 pieces of salmon to each plate, sprinkle over the grated coconut and lime zest, then finish with a garnish of Thai basil and coriander cress
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