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Bernardus Lodge & Spa

Monterey Bay Wild King Salmon

Ingredients:

6 wild salmon filets

Olive oil

Salt and pepper

3 cups heavy cream

Salt & pepper 

2 ½ pounds celery root – cubed 

½ pound (or 18 pieces) sugar snap peas

1 tablespoon butter

½ lemon – juiced 

Garden herbs, fennel fronds, pea tendrils for garnish 

 

Procedure:

Preheat oven to 250 degrees.  Season salmon filets with olive oil, salt and pepper. Place in shallow baking dish.  Bake for 20 minutes or to desired doneness. 

In a small pot, cover the celery root with cream.  Bring to a simmer and heat until fork tender, approximately 30 minutes.  Remove from heat and purée in a blender. Pass the mixture through a fine sieve.  Adjust seasoning with salt and pepper. Keep warm. 

In salted, boiling water – blanch the peas 30 seconds.  Strain.  Warm a sauce pan over medium heat with olive oil.  Add the peas and lemon juice.  Sauté for 1 minute.  Season with salt and pepper. 

Divide warm celery root puree between 6 plates.  Top with salmon and sugar snap peas. Garnish with herbs.