Baked Atlantic salmon with asparagus, carrot and turnip purée

• Food processor
• Saucepan
• Small pot
• Non-stick frying pan
• Small roast tray x 2
• Small bowl
• Sieve

• 4 fillets of Atlantic salmon
• 4 tbsp of rapeseed oil
• 2 radish
• Freshly ground black pepper
• Salt

For the vegetables

• 4 medium carrots, peeled
• 4 asparagus
• 200g salted butter, melted
• 3 tbsp of olive oil
• Freshly ground black pepper
• Salt

For the turnip purée

• 150g turnip, washed, peeled and roughly chopped
• 3 tbsp of single cream
• Freshly ground black pepper
• Salt

1. Thinly slice radish and place into the ice water. Set aside till needed.
2. Heat oven to 170˚C/Gas mark 3½.
3. Place carrots in a small roast tray and pour melted butter. Pop in the oven for 25 minutes.
4. Remove the woody end off the asparagus. Bring a saucepan of salted water to the boil. Add the asparagus and cook for 3-4 minutes or until bright green and tender. Immediately remove asparagus from the saucepan into the ice water to cool them down and stop the cooking process.
5. Meanwhile, In a small pot place celeriac and pour water. Bring to the boil. Reduce heat and simmer uncovered until turnip is softened. Drain and transfer to the food processor together with cream and blitz until smooth and creamy. Seasoning with freshly ground black pepper and salt, set aside in warm place till needed.
6. Rub all Atlantic salmon fillets with rapeseed oil pop them into a roast tray and sprinkle with salt and freshly ground black pepper. Place them in the oven for 15 minutes or until the fish starts to flake easily.
7. Just before serving, set a non-stick pan over medium-high heat. When the pan has heated, add butter and cook asparagus for 3 minutes. Seasoning with freshly ground black pepper and salt.
8. Spread turnip purée over warm plates and place baked salmon. Divide carrots and asparagus between 4 plates. Garnish with radish and fresh coriander leaves. Serve straight away.

Categories:
Fish and Seafood Gluten-Free

Seasons:
Autumn Sumer