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Crispy salmon with celery sauce and mashed potatoes


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  • Celery sauce
  • olive oil
  • 2 shallots
  • 150 ml white wine
  • 1 bay leaf
  • 250 ml chicken stock
  • 375 ml cream
  • 2 lrg handfuls of celery leaves
  • Fish
  • 4 salmon fillets with skin
  • 8 baby leeks



Step 1

celery sauce
saute shallots until soft but not browned. Add white wine,peppercorns and bay leaf. Reduce two thirds. Add chicken stock and reduce half. Add cream and reduce half. Pass through sieve and celery leaves and blend with a blender

heat oil add fish skin side down and cook 4-5 minutes, salt and pepper flip and cook until medium rare.

Serve with mashed potatoes and asparagus


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