Salmon en Papillote on Celery Root Cream: A perfect balance
Are you looking for an elegant, light, and flavorful dish? Our salmon en papillote on celery root cream is the answer.

The delicacy of the salmon, cooked to remain tender and juicy, pairs perfectly with the sweetness and creaminess of a velvety celery root cream.

This dish, easy to prepare, is a refined idea and at the same time quick to make even in advance.

You will find various instructions for classic cooking or with the Thermomix, and you can also cook the fish in an air fryer, in a bain-marie oven, or in a microwave.

All to meet the needs of every cook.

Thought for you:

Difficulty: Easy
Cost: Medium
Preparation time: 30 Minutes
Portions: 4
Cooking methods: Bain-marie, Steaming, Cooking with kitchen robot
Cuisine: Italian
Seasonality: Christmas, Fall, 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 pepper
to taste chives
to taste salt
to taste pepper
to taste extra virgin olive oil
2 cups leek
1.5 cups celery root
3 tbsps extra virgin olive oil
1.5 cups milk (or vegetable broth)
100 ml water
1 tsp bouillon 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 Thermomix
1 Parchment paper
1 Aluminum foil

Steps

Preliminaries for all types of cooking the

Prepare the parcel
Remove the skin and central bone from the salmon.
Prepare one parcel 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 little chives, herbs, and pink pepper, a pinch of salt and pepper, and close the parcel. Set aside.
Clean all the vegetables,
slice the leek into rounds,
wash the celery root and brush it. Slice it into discs 1 cm thick, and peel them.
Prepare a bowl with some lemon and place the celery root in it as you slice it to prevent it from browning.
Each disc should then be cut into cubes.
Once all the preliminaries are done, let’s move on to traditional pot cooking.
Put 3 tbsps of EVO oil and the sliced leek in a pot, let it sauté for 3 minutes, then add the celery root cubes, the milk, the water, and the vegetable bouillon.
Now add pepper to your taste.
Mix and let 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 in an air fryer at 356°F for 10 minutes after preheating.
Alternatively, you can opt for oven cooking at 356°F for 15 minutes.
Or steam in a bain-marie for at least 10 minutes after the water starts boiling.
If you wish, you can also cook it in the microwave, but do not use aluminum foil.
For Thermomix celery root cream: Add leek, celery root, and 3 tbsps extra virgin olive oil to the bowl, sauté: 5 min./248°F/speed 1, with the basket instead of the measuring cup.
Add milk, water, bouillon, and pepper. Cook: 20-25 min./194°F/speed 1.
Blend: 20 sec./speed 7. Adjust salt and transfer to a soup bowl, keeping warm.
For fish cooking with the Varoma, I suggest emptying the bowl, washing it, adding 500 g of water, a slice of lemon, and 1 of bay leaf. Place the parcels inside the Varoma and cook for 20 minutes on Varoma setting, speed 1, reverse.
For both types of cooking: place a ladle of celery root cream on the bottom of a plate, set a salmon fillet on top, and garnish with chives, herbs, a drizzle of EVO oil, and Salmon en Papillote on Celery Root Cream is ready. Enjoy your meal.