Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Celery root
1 lb Onions
1 1/2 lb Mushrooms
2 tb Minced shallots
3/4 ts Salt
1 c Dry white wine
1/2 tb Finely minced garlic
2 c Fish stock
1 c Whipping cream
3 tb Chopped parsley
4 7 oz salmon steaks OR
-Salmon fillets
1 tb Melted butter
2 tb Unsalted butter
PEEL THE ONIONS, roughly dice them and set aside.
Remove and discard celery root tops. Using a paring
knife, peel and discard the thick black outer layer.
Cut the celery root into pieces large enough to fit in
the hopper of a food processor. Fit with a shredding
blade and shred the celery root. Combine onion and
celery root in a heavy pot. Cover onion and celery
root and place over low heat. Cook for 20 minutes,
stirring frequently. Remove cover and cook, stirring,
another 10 minutes or so or until the mixture is dry.
Keep warm while preparing the rest of the recipe.
Place mushrooms, shallots and 1/4 teaspoon salt in a
food processor and puree until smooth. Scrape this
mixture into a medium saucepan over medium heat and
cook, uncovered, stirring, until the moisture has
evaporated and the mixture is dry. Remove from the
heat and hold in a hot oven until salmon is done.
Preheat the broiler. Butter a 9-inch baking dish.
While mushroom mixture is cooking, combine the wine,
garlic and 1/4 teaspoon salt in another medium
saucepan over medium heat. Cook, uncovered, until
reduced by half. Add the fish stock and reduce again
until the mixture starts to thicken. Add cream and
reduce until sauce will coat the back of a spoon.
Scrape into a blender, add the parsley and blend until
smooth. Replace in saucepan. Place the salmon in the
baking dish and coat the surface with melted butter.
Sprinkle with 1/4 teaspoon of salt, and place under
broiler for 5 minutes. Replace parsley cream over
medium heat on top of the stove and whisk in the
unsalted butter. To serve, place dollops of celery
root and mushroom puree on a warm plate. Lay a piece
of salmon on top between the 2 and spoon some sauce
over the top.
