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.
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.