The king of fish is no small fry

60ml olive oil 100g butter For Red Wine Sauce: ½ bottle of red wine 2 peeled cloves garlic 5 tbsp of balsamic vinegar 300ml of beef stock or a vegetable stock 25ml butter METHOD: 1 Put a medium to large sized steamer section pan on to boil and add salt and your herbs and bay leaf to the water, bring to a boil and leave to simmer. 2 Peel and cube your celeriac, parsnip and swede into inch size chunks. Add cubes to the steamer above the stock for around 7-8 minutes until just cooked. Next mash just under half of the butter (40g) into the vegetables, sprinkling lightly with salt as you go. Transfer into a bowl and puree, gradually adding around 50ml of olive oil until you have a smooth paste. 3 For the sauce, chop the garlic into 8 chunky pieces and saute gently in a little olive oil for a couple of minutes. Next add the vinegar and cook until it has almost evaporated. Then add your red wine and cook until the liquid has reduced by two-thirds. Add 300ml of beef stock, reducing it again by two-thirds. 4 Remove the pieces of garlic with a spoon and whisk in 25ml of butter. The set aside. 5 Rub salmon with some salt, pepper and the remaining olive oil and start to heat a non-stick saucepan. Add 40g of the remaining butter to the pan and place the salmon skin side down into the pan. Cook for 4 minutes on a moderate heat. Meanwhile, heat another saucepan the same way and add the remaining butter, mushrooms and a little seasoning. 6 Re-heat your puree and the sauce. 7 Turn the salmon over and carry on cooking for a few more minutes with the mushrooms. 8 Serve as suggested in the picture and garnish with some herbs. In association with Taste Communications.