When wild king salmon season comes to Monterey Bay we are always excited to pair our Albatross Ridge Estate Chardonnay with this wonderful recipe from our friend Chef Cal Stamenov of Lucia Restaurant at Bernardus Lodge.
6 wild salmon filets
Salt and pepper
3 cups heavy cream
Salt & pepper
2 ½ pounds celery root – cubed
½ pound (or 18 pieces) sugar snap peas
1 tablespoon butter
½ lemon – juiced
Garden herbs, fennel fronds, pea tendrils for garnish
Preheat oven to 250 degrees. Season salmon filets with olive oil, salt and pepper. Place in shallow baking dish. Bake for 20 minutes or to desired doneness.
In a small pot, cover the celery root with cream. Bring to a simmer and heat until fork tender, approximately 30 minutes. Remove from heat and purée in a blender. Pass the mixture through a fine sieve. Adjust seasoning with salt and pepper. Keep warm.
In salted, boiling water – blanch the peas 30 seconds. Strain. Warm a sauce pan over medium heat with olive oil. Add the peas and lemon juice. Sauté for 1 minute. Season with salt and pepper.
Divide warm celery root puree between 6 plates. Top with salmon and sugar snap peas. Garnish with herbs.