SALMON WITH MUSTARDY CELERIAC MASH
If beauty is skin deep, then celeriac is a case in point - and it's delicious when served as a creamy mash
Provided by Mary Cadogan
Categories Dinner
Time 30m
Number Of Ingredients 5
Steps:
- Brush the salmon lightly with olive oil, and season with salt and pepper. Line a grill pan with foil and lay the salmon on top.
- Place the celeriac in a pan with cold water to cover. Salt and bring to the boil. Lower the heat, cover and simmer for 12-15 minutes until tender. Preheat the grill to medium. Whisk together the mustard, lemon juice, a pinch of sugar, salt, pepper and 1 tbsp olive oil.
- Grill the salmon for five minutes on each side. Meanwhile, drain the celeriac, reserving 1 tbsp cooking water. Return the celeriac to the pan. Mash until fairly smooth. Add the spinach, stirring occasionally over a low heat, until wilted. Stir in 1 tbsp mustard dressing and the reserved cooking water. Season.
- Spoon the mash on to two warm plates and top each with a fillet. Drizzle over the leftover dressing.
Nutrition Facts : Calories 236 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Fiber 9 grams fiber, Protein 25 grams protein, Sodium 0.98 milligram of sodium
SALMON WITH MUSTARDY CELERIAC MASH
Make and share this Salmon with Mustardy Celeriac Mash recipe from Food.com.
Provided by MarieRynr
Categories Broil/Grill
Time 40m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Brush the salmon lightly with olive oil, and season with salt and pepper.
- Line a grill pan with foil and lay the salmon on top.
- Place the celeriac in a pan with cold water to cover.
- Salt and bring to the boil.
- Lower the heat, cover and simmer for 12 to 15 minutes until tender.
- Preheat the grill to medium.
- Whisk the mustard, lemon juice, a pinch of sugar, salt and pepper and 1 TBS olive oil together.
- Set aside.
- Grill the salmon for 5 minutes on each side.
- Meanwhile, drain the celeriac, reserving 1 TBS cooking water.
- Return the celeriac to the pan and mash until fairly smooth.
- Add the spinach, stirring occasionally over a low heat until wilted.
- Stir in the reserved cooking water and 1 TBS of the mustard dressing.
- Season to taste with salt and pepper.
- Spoon the mash onto two warm plates.
- Top each with a salmon fillet and drizzle the remaining dressing over.
Nutrition Facts : Calories 353, Fat 11.9, SaturatedFat 1.9, Cholesterol 58.3, Sodium 474.6, Carbohydrate 35.1, Fiber 7.7, Sugar 6, Protein 29.3
MUSTARD-CRUSTED SALMON WITH CELERIAC MASH
Try this new way of cooking salmon fillets with a punchy crust, for a healthy and warming supper
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/gas 7. Boil the celeriac and potato for 15-20 mins until tender.
- Mix the breadcrumbs, 1 tbsp orange juice, the dill and 1½ tbsp mustard. Put the fish on a foil-lined baking tray, drizzle over the rest of the juice and press the crumb mix on top. Bake for 15 mins.
- Drain the veg, then mash in the pan with the cheese and remaining mustard. Season and serve with the salmon.
Nutrition Facts : Calories 541 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 45 grams protein, Sodium 1.45 milligram of sodium
CELERIAC MASH
An easy, delicious way to use celeriac or even make mashed potatoes a little more exciting. Can make a low fat version by using low fat milk and cutting back on the butter. Adapted from Bon Appetite.
Provided by Kristin Boraas
Categories Side Dish Vegetables
Time 45m
Yield 12
Number Of Ingredients 4
Steps:
- Place the celeriac cubes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 12 minutes. Add the potatoes, and continue boiling until the vegetables are very tender, about 15 minutes more. Drain and allow to steam dry for a minute or two.
- Return the vegetables to the pot, and stir over medium-high heat until liquid is no longer pooling from the vegetables. Remove from the heat, and pour in the cream and butter. Mash with a potato masher until almost smooth.
Nutrition Facts : Calories 117.3 calories, Carbohydrate 15.6 g, Cholesterol 16.7 mg, Fat 5.6 g, Fiber 2.4 g, Protein 2.2 g, SaturatedFat 3.4 g, Sodium 92.8 mg, Sugar 1.5 g
CELERIAC WITH BUTTER AND LEMON - CéLERI - RAVE SAUTE
From the "French Farmhouse Kitchen" by Eileen Reece. The French method of cooking the majority of their dishes in enamelled, cast- iron "cocottes" and casseroles, sealed with a heavy lid, is greatly responsible for the fine flavor of their food.
Provided by gemini08
Categories Vegetable
Time 25m
Yield 4 side dishes, 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel the celeriac and cut into 1 inch thick slices. Cut each slice into 8 or 10 pieces (batons) and drop into a panful of fast-boiling, salted water.
- Blanch for 3 minutes only, drain and pat dry in a cloth.
- Heat the butter and oil in a large iron frying pan over medium heat and, when the butter froths, arrange the celeriac pieces in the bottom in one layer.
- Season, increase the heat slightly and saute until golden brown, turning the pieces with a spatula and shaking the pan to prevent sticking.
- When ready to serve, sprinkle with lemon juice and chopped herbs.
- Shake and saute again and correct seasoning if necessary.
- Turn into a heated serving dish and serve immediately.
Nutrition Facts : Calories 203.4, Fat 14.5, SaturatedFat 7.8, Cholesterol 30.5, Sodium 274.1, Carbohydrate 17.8, Fiber 3.3, Sugar 3, Protein 3.3
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