Salmon en Papillote on Celery Root Cream: A Perfect Balance
Are you looking for a refined, light, and flavorful dish? Our salmon en papillote on celery root cream is the answer.

The delicacy of the salmon, cooked to remain soft and juicy, perfectly matches the sweetness and creaminess of a celery root velouté.

This dish, easy to prepare, is a refined idea that is quick to make even in advance.

You will find various instructions for classic cooking or with the Bimby, plus the fish can be cooked in an air fryer, in a water bath in the oven, or in the microwave.

All to meet the needs of every cook.

Thought for you:

Salmon en Papillote on Celery Root Cream

Difficulty: Easy
Cost: Medium
Preparation time: 30 Minutes
Portions: 4
Cooking methods: Bain-marie, Steaming, Cooking with Kitchen Robot
Cuisine: Italian
Seasonality: Christmas, Autumn, Winter, and Spring

522.17 Kcal

calories per serving

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Energy 522.17 (Kcal)
Carbohydrates 20.38 (g) of which sugars 8.90 (g)
Proteins 32.75 (g)
Fat 35.86 (g) of which saturated 9.13 (g)of which unsaturated 14.44 (g)
Fibers 2.44 (g)
Sodium 332.08 (mg)

Indicative values for a portion of 350 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

1.3 lbs salmon (net weight)
to taste roast herbs (for fish click)
to taste pink peppercorns
to taste chives
to taste salt
to taste pepper
to taste extra virgin olive oil
2 cups leek
10.5 oz celery root
3 tbsp extra virgin olive oil
1.5 cups milk (or vegetable broth)
7 oz water
1 tsp stock cube (vegetable click)
1 lemon

Salmon en Papillote on Celery Root Cream

Tools

What we need to prepare the

1 Knife
1 Cutting Board
1 Hand Blender
2 Pots or the Bimby
1 Parchment paper
1 Aluminum

Steps

Preliminaries for all types of cooking the

Prepare the foil
Remove the skin and central bone from the salmon.
Prepare one foil per person.
Spread out a sheet of aluminum foil and on top, in contact with the fish, place a sheet of parchment paper.
Place the fish with a bit of chives, herbs, and pink peppercorns, a pinch of salt and pepper, and close the foil. Set aside.
Clean all the vegetables,
slice the leek into rings,
wash the celery root and brush it. Cut into slices about 0.4 inches thick, and peel them.
Prepare a bowl with some lemon and place the celery root as you cut it so that it does not darken.
Each slice must then be cut into cubes.
Once all the preliminaries are complete, let’s move on to traditional pot cooking.
In a pot, put 3 tablespoons of extra virgin olive oil and the sliced leek, let it sauté for 3 minutes, then add the celery root cubes, the milk, water, and vegetable stock cube.
Now add pepper according to your taste.
Stir and cook for 15 minutes.
Now that the vegetables are cooked, we need to blend them with a mixer.
You can cook the salmon en papillote either in an air fryer at 356°F for 10 minutes after preheating.
Or you can opt for oven cooking at 356°F for 15 minutes.
Or steam bath Marie for at least 10 minutes after the boil begins.
If you wish, you can also cook it in the microwave, but do not use aluminum foil.
Bimby celery root cream: place the leek, celery root, and 40 g of extra virgin olive oil in the jug, sauté: 5 min./248°F/speed 1, with the basket instead of the measuring cup.
Add milk, water, and stock cube, pepper. Cook: 20-25 min./194°F/speed 1.
Blend: 20 sec./speed 7. Adjust salt and transfer to a soup tureen and keep warm.
For cooking the fish with Varoma, I recommend emptying the jug, washing it, adding 500 g of water, a slice of lemon, and 1 bay leaf. Place the foils inside the Varoma and cook for 20 minutes at Varoma speed 1 counterclockwise.
For both types of cooking: place a ladle of celery root cream on the bottom of a plate, place a piece of salmon on top, and garnish with chives, herbs, a drizzle of extra virgin olive oil, and the Salmon en Papillote on Celery Root Cream is ready. Enjoy your meal.