Salmon en Papillote with Silky Celery Root Puree
Cooking fish in parchment is a foolproof way to ensure perfectly cooked fish that’s moist. The celery root puree is smooth and silky, resembling expertly blended mashed potatoes but with a completely different flavor profile. Adding sunchokes (also called Jerusalem artichokes) to the puree gives it a bit of a nutty essence. If you can’t find sunchokes, try parsnips instead. The salmon fillets look beautiful resting on pillows of pureed goodness. All you need to do is add some greens to create the ideal anti-inflammatory plate!
Ingrediënten
FOR THE SALMON:
- 1½ pounds salmon bones removed and cut into 4 fillets
- 1 lemon halved
- 1 teaspoon sea salt
- 1 teaspoon celery seed
- ¼ cup chopped Italian parsley or celery leaves for garnish (optional)
FOR THE PUREE:
- 1 medium celeriac celery root, peeled and cut into 1-inch chunks
- 4 sunchokes thoroughly scrubbed and cut into 1-inch chunks
- 1½ cups vegetable broth
- 1 teaspoon sea salt
- Freshly ground black pepper
Instructies
- Preheat the oven to 350 degrees F.
- Cut sheets of parchment paper into 4 large heart-shaped pieces that can cover each fillet.
- Place a fillet on each parchment heart, slightly off center.
- Season each fillet with a squeeze of lemon juice, ¼ teaspoon salt, and ¼ teaspoon celery seed.
- Fold the parchment over the fillet so all edges of the paper meet.
- Working your way around parchment, fold the edges over twice and end with a twist at the bottom of the heart.
- The fillets should be well sealed inside the paper so no steam escapes.
- Place the packages on a baking pan and bake for 15 to 20 minutes.
- Meanwhile, to make the puree, place a steamer basket in a pot with 1 inch of water.
- Put the celeriac and sunchokes in the basket and steam until tender, about 15 minutes.
- Transfer the vegetables to a food processor, add the broth and salt, and blend until smooth.
- Season to taste with pepper.
- Carefully remove the fish from the parchment paper.
- Put a generous scoop of the puree on a plate.
- Place a fillet on top of the puree.
- Garnish with the parsley and serve with a side of sautéed greens.
- In addition to being a great source of omega-3s, salmon contains unique bioactive proteins that may be particularly effective in reducing joint inflammation.
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