Crispy Skin Salmon With Tarragon Brown Butter And Celeriac Almond Puree | Donna Hay

Ingredients

• 1.5kg celeriac, peeled and chopped
• 2 cups (500ml) unsweetened almond milk
• sea salt flakes
• ½ cup (125ml) single (pouring) cream
• 800g salmon fillet, skin on, cut into squares
• extra virgin olive oil, for brushing
• cracked black pepper
• 50g unsalted butter, chopped
• ¾ cup tarragon leaves
• 4 cups watercress, to serve