Creamy celeriac puree alongside salmon fillet

Vegetable purees can be absolutely divine if you prepare them the right way. Once you try this puree, you will be pleasantly surprised and delighted and it will be on your menu many times. The creamy celeriac puree is so very good that it deserves to be tried. It is fragrant, creamy and so surprisingly good! And also, very importantly, it is quick and easy to prepare. You just cook a celeriac tuber in milk, add some butter, salt and nutmeg and you have a fantastic puree. Almost unbelievable! Alongside I decided to make a salmon fillet, because I think the flavours go perfectly together.

For the puree:

1 medium sized celeriac tuber
0,5 litre of milk
salt to taste
nutmeg to taste
about 50 g butter

For the salmon fillet:

600 grams salmon fillet (for 3 persons)
dried dill to taste
salt to taste

Place the tuber on the cutting board. With a sharp knife, cut off first one end of the tuber and then the other.

Then peel the tuber and cut it into equally thick slices. Then cut the individual slices into sticks and the sticks into small cubes.

Place the cubes of the tuber in a suitably large pot. Pour the milk into it, so that the milk covers all the cubes. Cook over a moderate heat for about 20 minutes until the cubes are completely soft.

While the celery was cooking, I prepared the salmon. I cut the piece of salmon into three pieces and salted it. Then I transferred my salmon, skin side down, into the hot pan. I sprinkled it with dill, because I love this seasoning on salmon.

Roast the salmon for 5 minutes, then carefully turn it over and roast for a further 5 minutes. And our salmon is ready to eat.

After 20 minutes, when the celery is cooked, strain it through a colander.

You can use a stick blender or a food processor. I put the cubes in the food processor (or leave them in the pan if you use a stick blender) and added the butter and salt to taste.