King Salmon with Celery Root Puree and Nage

• 20 oz (560 grm) King Salmon filet
• 2 tbsp (30 ml) olive oil
• 8 blanched lemon verbena leaves
• 2 celery root
• 4 tsp (20 ml) flour
• 1 gallon (3.8 ltr) water (enough to cover)
• 1 tsp (5 ml) salt
• 1 tbsp (15 ml) creme fraiche
• 1 tbsp (15 ml) hazelnut oil
• 3 sprigs lemon verbena
• 1 lemon (juice of)
• 4 chopped shallots
• 1 chopped garlic clove
• 1 cup (225 ml) dry vermouth
• 2 cups (475 ml) lobster stock
• 2 tbsp (30 ml) butter

1. Mix water, flour, and salt in a pot.
2. Add peeled and quartered celery root and top with a plate to keep pieces submerged.
3. Cook until tender, about 1 1/2 hours.
4. Strain and blend in a food processor until a smooth consistency.
5. In a sauce pan, sweat shallots, garlic, and lemon verbena until soft.
6. Add lemon juice and dry vermouth and reduce by 2/3.
7. Add lobster stock and reduce by 2/3.
8. Transfer reduction to a blender, add butter, and blend for 1 minute.
9. Strain, add blanched lemon verbena, and keep warm.
10. In a hot saute pan, add olive oil and color salmon on both sides, about 1 minute per side.
11. In a soup plate, place celery root puree, lay salmon filet on top, and ladle the nage around it.

salmon filet, olive oil, lemon verbena leaves, celery root, flour, gallon, salt, creme fraiche, hazelnut oil, lemon verbena, lemon, shallots, garlic, lobster, butter

Taken from online-cookbook.com/goto/cook/rpage/000050 (may not work)