Semi-cooked salmon, roasted onions celery mousseline, white butter fish stock, fresh chives |

Preparation time: 30 min

Preheat your four at 425 °F

• For the mise place

  Peel and dice the celery root.

  Peel and mince the onion, peel and chop the French shallots.

  Cut the butter in cubes.

  Cut the salmon in 3 cm cubes.

  Chop the chives.

• For the celery mousseline

  In a pan, sear the onions with oil and butter until a nice coloration. Add the celery and cover it with half milk half water, cook it on a low heat until tender, season it.

  Pass it through a strainer, put it in the food processor and mix it until smooth, in case, use a little bit of the cooking juice.

  Add some butter and season it.

• For the salmon

  In a non stick pan heat the oil, and put the seasoned salmon cubes, cook it until coloration on one side, remove it on a baking tray with parchment paper and finish in the oven for 3 minutes.

• For the sauce

  In a pot, sweat the shallots with butter, deglaze with white wine, add the vinegar and let it reduce. Add the cream and the fish fumet and let it cook for a couple of minutes, fix the seasoning.

• For the platting

  In a nice verrine put some mousseline at the bottom with a pastry bag, put the salmon on the top, some sauce and top it with the chives.