Roast Salmon With Black Pepper And Ginger On Celery Root Puree Recipes

Steps:

• Cover the currants with boiling water and set aside to soak for 20 minutes. In a separate small bowl, mix 1 tablespoon of boiling water with the saffron and also leave for 20 minutes or longer.
• Gently rub the salmon fillets with 2 teaspoons of the oil, 1/3 teaspoon of salt and a good grind of pepper. Set aside while you make the relish.
• Add 1/3 cup/75 milliliters of olive oil to a large sauté pan over high heat. Add the celery and pine nuts and fry for 4 to 5 minutes, stirring frequently, until the nuts begin to brown (watch carefully as they can burn quickly). Turn off heat and stir in the capers and their brine, the olives, saffron and its water and a pinch of salt. Drain the currants and add them as well, along with the parsley, lemon zest and juice. Mix well and set aside.
• In a large skillet, heat 1 tablespoon oil over medium-high heat until it shimmers. Add salmon fillets skin-side down and let cook for 3 minutes, until the skin is crisp. Reduce the heat to medium, flip the fillets over and cook 2 to 4 minutes more (depending on how much you like the salmon to be cooked).
• Divide the salmon on 4 plates and serve with the warm relish spooned on top. Scatter reserved celery leaves (if using) and serve immediately.

Steps:

• 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)

Steps:

• Season the salmon lightly with salt. Brush the top of the salmon with a little melted butter and immediately sprinkle evenly with crushed pepper and chopped ginger. Drizzle the remaining butter over the salmon. 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 of the 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 to 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 chicken stock and reduce by half. Strain into a clean pan. Finish 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.
• Divide the sauce among 4 warm dinner plates. Spoon equal amounts of celery root puree in the center of each plate and place 1 piece of salmon on top.
• Place the chicken bones in a 6-quart pot, pour water over to cover and bring to a rolling boil. Skim off the scum that collects on the top. Add the remaining ingredients, lower the flame, and simmer about 2 hours, skimming as necessary. Strain into a clean bowl and cool. Refrigerate in a container for up to 3 days, discarding the hardened layer of fat before using or freezing.
• Yield: about 2 quarts
• 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

Steps:

• The Sauce: Heat pan and add olive oil. Add 1/2-ounce onion, cook until translucent, add 1/4-ounce garlic, and a pinch of thyme, and stir. Add chardonnay, let reduce. Add orange juice, let reduce again (until syrupy). Add 1-ounce of water, strain and reserve.
• The Mash: Simmer potatoes and celery root until tender. Strain and mash, seasoning with salt, pepper, thyme and the remainder of garlic.
• The Salmon: Dredge salmon in seasoned flour. Place asparagus spears atop the salmon. Wrap the salmon with the onions. Dredge again in cornmeal, deep fry until golden brown and finish in oven.
• Place potato mash in center of plate. Lay the salmon atop with asparagus pointing upward. Ladle the reduction around the plate. Garnish with thyme and orange segments.

Steps:

• Place peppercorns, thyme, savory, and garlic in a piece of cheesecloth; tie with kitchen twine to enclose. Transfer to a medium saucepan, along with, Syrah, port, and shallots. Bring to a simmer over low heat and cook until liquid has reduced by three-quarters. Add beef stock and continue cooking until liquid has reduced by two-thirds and lightly coats the back of a spoon. Remove cheesecloth bundle from saucepan and discard; set sauce aside and keep warm.
• Heat butter and olive oil in a large skillet over medium-high heat. Add salsify, season with salt and pepper, and cook, stirring occasionally, until golden and tender. Remove from heat and keep warm.
• Place 3 sage leaves across the length of each piece of salmon; wrap each with 2 slices bacon to secure. Heat 2 tablespoons olive oil in a large skillet. Season salmon with salt and pepper and add to skillet. Cook, turning once, until bacon is crisp, fish is golden, and its internal temperature reaches 130 degrees on an instant-read thermometer, about 4 minutes per side.
• Divide celery root puree evenly between 6 serving plates. Top each with a few pieces of salsify and a piece of salmon. Garnish with bacon and crispy sage leaves. Drizzle sauce around plate and serve immediately.

Steps:

• To make the sauce, heat two tablespoons of the butter in a large saute pan until the butter is foamy. Add the shallot, garlic and tomato and saute at medium-low heat for about five minutes, or until the shallot is translucent.
• Add the wine and vinegar and cook over medium-high heat until reduced by half. Add the chicken stock and reduce again by half. Finish the sauce by stirring in the remaining four tablespoons of butter, one tablespoon at a time. Season with salt and freshly round pepper to taste. Keep warm.
• Prepare the celery-root puree by chopping the potato and celery root into one-inch cubes. Put in a medium-sized pot and cover with lightly salted cold water. When the water comes to a boil, cook for 15 to 20 minutes, or until soft. Drain and return the potato and celery root to the pot. Heat briefly until the excess moisture evaporates.
• Pass the celery Root-potato mixture through the small disk of a food mill or a ricer. (Do not use a food processor; it will make a gluey puree.) Return to the pot.
• Stir in the cream and cook, stirring, over medium heat for about three minutes, or until thickened.
• Remove from the heat. Stir in the butter and the salt and pepper to taste.
• In a small bowl, combine the ginger and black pepper. Season the salmon with salt and coat with the ginger-pepper mixture. If grilling or broiling the salmon, sprinkle the fillets with olive oil and cook two minutes on each side. If sauteing the salmon, heat one tablespoon of olive oil in a large saute pan. When the pan is very hot, add the salmon and cook two minutes on each side.
• Divide the sauce among four warm dinner plates. Spoon equal amounts of celery-root puree on the center of each plate. Place salmon on top.