Contact
Privacy

Roasted Salmon with Black Pepper and Ginger on Celery Root Puree - salmon

You may also like
Wallpapers HDFamous QuotesSong Lyrics & Chords
Categories:
salmon salt unsalted butter black peppercorns ginger unsalted butter shallots garlic tomato kosher for Passover balsamic vinegar water salt freshly ground pepper olive oil Recipe Celery
Viewed: 11 - Published at: 6 years ago

Ingredients

  • 4 salmon fillets, about 3/4-inch thick, 6 or 7 ounces each
  • Salt
  • 2 tablespoons (1-ounce) unsalted butter, melted
  • 1 1/2 tablespoons crushed black peppercorns
  • 1 1/2 tablespoons chopped fresh peeled ginger
  • 6 tablespoons (3 ounces) unsalted butter
  • 3 shallots, chopped
  • 2 garlic cloves, chopped
  • 1 plum tomato, peeled, seeded, and chopped
  • 2 cups kosher for Passover Cabernet
  • 1 tablespoon balsamic vinegar
  • 1 cup water
  • Salt
  • Freshly ground pepper
  • 2 tablespoons olive oil
  • 1 recipe Celery Root Puree, recipe follows

Method

  • Season the salmon lightly with salt, brush the top with a little melted butter, and immediately sprinkle evenly with the crushed pepper and chopped ginger.
  • Drizzle the remaining butter over.
  • If you wait too long, the butter will harden and the mixture won't stick.
  • Refrigerate, covered, until needed.
  • Preheat the oven to 500 degrees F.
  • Prepare the sauce: In a small saute pan, melt 2 tablespoons butter until foamy.
  • Over medium heat, saute the shallots and garlic until the shallots are translucent, 2 to 3 minutes.
  • Stir in the tomato and cook 1 or 2 minutes longer.
  • Pour in the wine and vinegar, turn up the heat a little, and reduce until 1/2 cup remains.
  • Pour in the water and reduce by half.
  • Strain into a clean pan.
  • Finish the sauce by whisking in the remaining 4 tablespoons butter and season, to taste, with salt and pepper.
  • Keep warm.
  • Brush some olive oil over a baking tray large enough to hold the salmon slices in 1 layer and arrange the salmon on the pan.
  • Roast until medium, about 10 minutes.
  • The salmon should be cooked on the outside, but still moist and slightly underdone on the inside.
  • Presentation: Divide the sauce amoung 4 warm dinner plates.
  • Spoon equal amounts of celery root puree in the center of each plate and place 1 piece of salmon on the top.
  • 1 celery root (about 1 1/2 pounds), peeled, trimmed, and cut into 1-inch cubes
  • 1 or 2 small baking potatoes (about 4 ounces), peeled and cut into 1-inch cubes
  • 1 teaspoon salt
  • 1/2 cup heavy cream
  • 2 tablespoons (1-ounce) unsalted butter
  • Freshly ground white pepper
  • Place the celery root and potato in a medium saucepan and cover with cold water.
  • Season with salt and cook until soft, 15 to 20 minutes.
  • Drain the water and return the celery and potato to the pan.
  • Pour in the cream and simmer over medium heat, stirring occasionally to prevent sticking, until thickened and most of the cream is absorbed, about 10 minutes.
  • Remove from the heat, stir in the butter, and season with salt and pepper, to taste.
  • Puree in a food mill, return to the pan, and keep warm over simmering water.
  • Use as needed.
  • Yield: about 2 1/2 cups
  • (Recipe courtesy Wolfgang Puck, Adventures in the Kitchen, Random House, 1991)

Related Posts:

You may also like:

Categories