Ingredients

• 1 litrechicken stock
• 1celeriac bulb, peeled and cubed
• 1eschallots, finely chopped
• 2 cups blood orange juice, strained
• 2 teaspoonolive oil
• 2salmon fillets, season with salt
• 2 teaspoonspink sea salt
• 6 - 8macadamia nuts
• 200ml thickened cream
• 10gbutter
• 1 bunchasparagus, woody ends removed

Method

• Preheat oven to 180⁰C.
• Heat chicken stock in a medium saucepan over medium-high heat. Add celeriac, bring to the boil and cook for 15 minutes or until tender. Drain well.
• Melt 30g butter in a medium frying pan, add eschallots and cook for 1 minute or until soft. Pour in blood orange juice and simmer until reduced by half. Add remaining butter and whisk until melted, strain and pour into a serving jug.
• Heat oil in a medium frying pan. Cook salmon, skin-side down and pan fry for 6 minutes or until crispy. Turn and cook for 3-5 minutes or until cooked to your liking. Remove from heat and rest.
• Scatter macadamias on a baking paper-lined oven tray and bake for 5-6 minutes. Using a mortar and pestle pound until roughly crushed.
• Process celeriac and cream in the chopper attachment with a stick blender, season with salt and pepper and blend until smooth.
• Melt butter in a small frying pan, add asparagus and pan fry for 2-3 minutes turning occasionally.
• To serve, place a ring mould on a serving plate, fill with celeriac puree and remove mould. Top with asparagus and crushed macadamias. Arrange salmon next to puree with sauce on the side.