AU/NZ

• Jarlsberg® •

Our recipes

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• Salmon with Celeriac •

• Ingredients •

You will need

  • 1 kg salmon fillet
  • salt and pepper
  • 6 celeriac
  • 200 ml freshly squeezed orange juice
  • 1 tsp. sugar
  • 6 cilantro leaves
  • lemon juice
  • 100 g grated jarlsberg
  • 200 ml peanut oil
  • 1 tbsp. mustard
  • 1 egg yolk
  • 2 tbsp. chopped tarragon
  • 100 ml water
  • lemon juice
  • a little water to thin the sauce, if necessary
  • salt and pepper

Makes 4 portions

A salmon classic

Nothing is more refreshing than smooth, buttery salmon served with citrusy celeriac and a light creamy sauce. Our sauce has a delightful twist with the addition of Jarlsberg, to perfectly bring together the earthy taste of the salmon and tangy the orange celeriac.

To make the salmon

Preheat your oven to 60˚C. Cut the salmon into 12 pieces, season with salt and pepper and bake for 40 minutes for a smooth and juicy texture.

Peel the celeriac and cut into 5 cm pieces. Prevent them from discolouring, by immediately immersing them in lemon water. Blanche the celeriac in boiling water for 2 to 3 minutes. In a pan, carefully melt the sugar until it becomes light brown, add the orange juice and celeriac. Reduce over a low heat until the liquid is syrupy. Stir in lemon juice and cilantro just before serving.

To make the sauce, place the egg yolk, Jarlsberg, mustard, tarragon and water in a food processor. Whizz together at high speed. Slowly pour the oil into the Jarlsberg mixture. If it becomes too thick, add a little cold water. Season with lemon juice, salt and pepper.