Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 x Salmon fillets, 200-250 g ea 1 x Saffron powder, pinch
60 g Butter 2 x Leeks, finely sliced
45 g Butter, in addition to above 1 tb Olive Oil

---------------------------PUREE--------------------------------
1 lg Celeriac head, peel chop 1/2 c Cream
1/2 c Chicken stock

Cut each salmon fillet into 3 even sized pieces. Heat butter in a pan
and cook salmon 2-3 mins. or until lightly charred on both sides and
just beginning to flake. Melt extra butter in a samll saucepan and
stir in saffron. Heat oil in a separate pan saute leeks until
crispy, remove and drain. Arrange salmon pieces, 3 per serve, on a
dollop of the celeriac puree, drizzle over saffron butter and
sprinkle with crispy leeks. Serve with freshly cracked pepper.

For the Puree: Cook cleriac in chicken broth at med high temp in the
microwave for 6 mins or till soft. Drain the broth from the celeriac.
Process in a food processor until smooth. Stir in cream slowly.
Serves 6

From: Interiors Easy Entertaining "Formal without the Fuss"
Spring/Summer 94 Editor Mandy Nolan Posted by: Joell Abbott 12/94
Submitted By JOELL ABBOTT On 12-20-94

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