Directions

1. Place a large pan over high heat. Add hot water, salt, and bring to a boil. Grab your celery root and trim off the outer skin. Cube it up into same-sized pieces. Place the cubes into the boiling water and cook until fork tender.
2. Place a large pan over high heat. Grab your salmon and carefully remove the skin from the filet by grabbing the edge of the fish and sliding your knife between the filet and the skin. Cut salmon into “fingers.” Now we’re going to set up a breading station using 3 bowls. One bowl gets flour, the next gets the egg (scrambled up with a fork), and the last gets the Panko and cheddar cheese (crumbled together). Add a pinch of salt to each bowl. For each finger, dredge in flour, coat with egg, and bread with Panko cheddar crumbs. Set your breaded fingers aside.
3. Coat your large pan with olive oil. Gently place each finger in the pan and reduce the heat to medium. After about 2 minutes you can flip the fingers.
4. Grab a large bowl. Give your parsley a rough chop and add it to the bowl. Drizzle in a bit of olive oil. Strain the celery root in a colander and add it to the bowl. Add heavy cream and a few grates of nutmeg. Now mash the celery root with the back of a fork to form a rustic mash.
5. Pile some mash on a dinner plate. Grab a couple of beautiful salmon fingers and lay them on top of the celery root mash. Garnish with parsley and a couple of lemon wedges.