Crispy-Onion Entangled Atlantic Salmon With Potato-Celery Root Mash And Orange Thyme Reduction
Serves: 4
Irma Bergnaum
1 January 1970
Based on User reviews:
47
Spice
50
Sweetness
46
Sourness
46
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
Directions:
1
The Sauce: Heat pan and add olive oil
2
Add 1/2-ounce onion, cook until translucent, add 1/4-ounce garlic, and a pinch of thyme, and stir
3
Add chardonnay, let reduce
4
Add orange juice, let reduce again (until syrupy)
5
Add 1-ounce of water, strain and reserve
6
The Mash: Simmer potatoes and celery root until tender
7
Strain and mash, seasoning with salt, pepper, thyme and the remainder of garlic
8
The Salmon: Dredge salmon in seasoned flour
9
Place asparagus spears atop the salmon
10
Wrap the salmon with the onions
11
Dredge again in cornmeal, deep fry until golden brown and finish in oven
12
Place potato mash in center of plate
13
Lay the salmon atop with asparagus pointing upward
14
Ladle the reduction around the plate
15
Garnish with thyme and orange segments