Crispy Skin Salmon With Tarragon Brown Butter And Celeriac Almond Puree
Perfect as a comforting weeknight dinner, this crispy-skin salmon with tarragon brown butter and celeriac almond puree will become a household favourite.
Keywords
- donna hay
- donna hay recipes
- fish recipes
- dinner recipes
- crispy-skin salmon
- tarragon brown butter
- savoury recipes
- comforting food
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Cooking tools:
- Saucepan
- Hand-held blender
- Nonstick skillet
- Stove
- Spoon
- Plate
- Chef's knife
- Cutting board
- Measuring cup
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
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