INGREDIENTS

INSTRUCTIONS

First prepare the leeks for garnish:  Julienne the whites of the leeks
as finely as possible then bring a  large pot of water to boil. Add the
julienne leeks and simmer for 30  seconds then drain them and plunge
them into cold water for a minute  or two. Drain them well. Toss the
leeks with olive oil and salt to  taste then lay out on oven trays and
bake at 200c. for 15 minutes.  Toss them well then return to the oven
and cook until they are all  golden, tossing often. Remove from the
oven, cool and set aside.  Prepare the celeriac:  Boil the cubes of
celeriac and potato together in salted boiling water  until tender,
about 10 minutes. Drain well and process in a food  processor with the
butter, adding salt and pepper to taste. When  finely pureed, transfer
the puree to a pastry bag (or transfer to a  casserole dish and keep
warm) in 100c. oven.  Prepare the fish:  Bring the chicken stock to the
boil then add the baby onions,  shallots and leeks and simmer for 10-15
minutes until they are  tender. Remove the vegetables and set aside.
Add the miso paste,  mirin and soy sauce and whisk to combine then
simmer for 2 minutes.  Return the vegetables and add the salmon fillets
and simmer on the  lowest possible heat for about 6 minutes or until
cooked to your  liking. (If you boil the liquid rapidly, the salmon
will lose its  moisture).  To serve, pipe (or spoon) a mound of
celeriac puree in the centre of  each plate then place the baby onions,
shallots and leeks around the  puree. Carefully place a fillet of
salmon on top of the puree and  spoon around the remaining poaching
liquid. Pile the crisp leeks on  the fish and serve.  Converted by
MC_Buster.  Per serving: 985 Calories (kcal); 53g Total Fat; (48%
calories from  fat); 21g Protein; 106g Carbohydrate; 62mg Cholesterol;
12309mg  Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 19
Vegetable; 0  Fruit; 10 Fat; 0 Other Carbohydrates  Converted by
MM_Buster v2.0n.

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