Salmon with 2 Purees - root

Method

• 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.