Sunday, April 25, 2010

April 23rd - Celeriac Mash - Wild Rice Pilau and Pan Seared Salmon

D has been on work dinners most of this week so he promised to cook dinner on his own tonight.  He tried to back out but I was so tired that I would have none of it :)  We wandered around Choices Market without the foggiest of notions of what to eat.  He randomly pointed at vegetables asking me if I wanted it.  A tad annoying because I was fairly brain dead by 5pm.  So I asked him what he fancies, to which he replied, with notable unwarranted sarcasm 'I was only asking for input'.  Funny, I thought that was what I just did too.

We saw that Salmon was on sale so we got a large fillet between the two of us. And some Celeriac Root.  I love celeriace root.  It's like a Potato with personality.  Admittedly, it is a bit more work to clean up but it is worth it.  I would suggest that you buy bigger ones because after cutting away all they rooty, dirty bits, you may feel there's not much left because it is not as easy as just peeling.  The end with all the sort of medusa roots are pretty much throw away.  We bought 2 x 1 lb Roots but they are still on the smaller side but they were the biggest they had. 

Pan Seared Salmon

200g per person, Wild Sockeye Salmon Skin On
1 T Butter
Olive Oil
Salt and Pepper

The Salmon was done last but it is the easiest to describe.  The salmon we bought was Wild Sockeye Salmon fillet with skin on.  Season with some sea salt and pepper.  In a large sautee pan, heat 1 T of butter and 1 T of olive oil on Medium High.  Place the Salmon in skin side down by laying it away from you to avoid splatter.  Have a splatter guard handy.  Let sit without touching for a good 2-3 minutes.  It will be a sticky mess if you touch it too soon.  Peak underneath with a thin spatuala.  I like the skin nice a brown and crispy so I go to 3 minutes at least.

Turn carefully, again, away from you.  Cook on the other side 2 minutes at most.  Serve hot.

Celeriac Mash

2 lbs Celeriac, weight before cleaning
1/4 c chopped Chives
1 c Milk (Cream if you are feeling it)
1 c Water (+/- 1 c)
1-2 T Butter
Season to taste

Peal and trim the Celeriac until you just have the white and it almost looks like a cleaned potato.  You can use a peeler for most of the top half of it.  You will need to cut away alot of the bottom.  Cut into small cubes.

Place the celeriac in a large sauce pan.  Add the Milk.  Add enough water so that the root is just covered.  Bring to a boil.  Boil for 15-20 minutes, just until fork tender.   

Drain off some of the boiling liquid into the measuring cup and set aside.  Add the butter and the Chopped Chives.  Mash with a potato masher.  Season with Salt and White Pepper (optional).  Mash until mostly smooth or to your taste.  Add back some of the cooking liquid it seems too dry. We pretty much used all the liquid because we boiled with the cover ajar.  I think next time I might steam instead to preserve the flavour.   MMMMM LURVE Celeriac. It does not taste like celery.  There are hints of that savoury flavour but it is more like a dash rather than full on veggie punch.

We also made some Wild Rice with a Pilau spice mix D bought on vacation in Zanzibar and a Shallot.

1 Leave a / Read COMMENTs:

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