Roasted Verlasso Salmon With Saffron Date Vinaigrette, Celery Root And Almonds

• 1/2 medjool dates
• 2 cups verjus white
• saffron pinch toasted
• 1 pint celery root peeled and cubed, roughly same size pieces around .5"
• 1/4 cup water
• 1 cup whole milk
• 1 fresh bay leaf
• 2 tablespoons butter room temperature
• salt to taste
• 1 pint celery root julienned raw
• 1/4 cup toasted slivered almonds
• 2 tablespoons pitted Medjool dates sliced
• 3 batons 2" chive
• 3 leaves fresh celery heart
• extra-virgin olive oil Good
• fresh lemon juice
• salt to taste
• grains of paradise Fresh cracked, or black pepper
• 6 ounces salmon Verlasso, portion

1. For the vinaigrette: Bring verjus to a simmer, add toasted saffron and pour over dates. Let stand 10 minutes before pureeing and then pass through a fine mesh strainer.
2. For the celery root puree: Combine the celery root, water, bay leaf and milk in a pot and season with salt. Bring to a bare simmer and cover.
3. Continue to cook on low heat stirring occasionally until the celery root is very soft. Remove bay leaf and put celery root and remaining liquid in blender. Puree with the butter and pass through a fine mesh sieve. Should be the consistency of mayonnaise.
4. For the celery root salad: Toss the celery root with salt and let sit a minute until it wilts some before adding the almonds, dates, chives and celery leaves. Now toss everything with the evoo, a squeeze of lemon and a generous pinch of grains of paradise.
5. To assemble: Roast the salmon in a heavy bottom pan (preferably carbon steel or cast iron) in a medium low (350-375) oven skin side down until the salmon is to your desired doneness and the skin is very crispy. Meanwhile, warm up the celery root puree. Put a well of the puree down in the center and build the salad on top. Drizzle the saffron date puree around the plate and then drizzle extra virgin olive oil on top (you're forming a "broken vinaigrette"). Place the fish on top of the salad skin side up and finish with a sprinkle of sea salt and grains of paradise, if you desire.

dates, verjus white, saffron, celery root, water, milk, bay leaf, butter, salt, celery root, almonds, chive, extravirgin olive oil good, lemon juice, salt, grains of paradise, salmon verlasso

Taken from www.yummly.com/recipe/Roasted-Verlasso-Salmon-with-Saffron-Date-Vinaigrette_-Celery-Root-and-Almonds-1594105 (may not work)