Wolfgang Pucks Salmon With Celery Root Puree Recipes

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ROAST SALMON WITH BLACK PEPPER AND GINGER ON CELERY ROOT PUREE

Provided by Food Network

Categories     main-dish

Time 4h5m

Yield 4 servings

Number Of Ingredients 31



Roast Salmon with Black Pepper and Ginger on Celery Root Puree image

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

4 (6 to 7 ounce, 3/4-inch thick) salmon fillet pieces
Salt
2 tablespoons unsalted butter, melted
1 1/2 tablespoons crushed black peppercorns
1 1/2 tablespoons fresh ginger, chopped
6 tablespoons unsalted butter
3 shallots, chopped
2 garlic cloves, chopped
1 plum tomato, peeled, seeded, and chopped
2 cups Cabernet Sauvignon
1 tablespoon balsamic vinegar
1 cup chicken stock, recipe follows
Salt
Freshly ground pepper
2 tablespoons olive oil
Celery Root Puree, recipe follows
5 to 6 pounds chicken bones, including necks and feet, coarsely chopped
About 3 1/2 quarts cold water
1 medium carrot, peeled and sliced
1 medium onion, quartered
1 small celery stalk, sliced
1 small leek, sliced
3 sprigs parsley, with stems
1 bay leaf
1/2 teaspoon whole white peppercorns
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 unsalted butter
Freshly ground white pepper

ROASTED SALMON WITH BLACK PEPPER AND GINGER ON CELERY ROOT PUREE

Provided by Food Network

Categories     side-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 16



Roasted Salmon with Black Pepper and Ginger on Celery Root Puree image

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)

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

SALMON WITH SALSIFY AND CELERY ROOT PUREE

This tasty salmon recipe is courtesy of chef Daniel Boulud, owner of Bar Boulud.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 16



Salmon with Salsify and Celery Root Puree image

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.

10 black peppercorns, crushed
2 sprigs fresh thyme
1 sprig fresh savory
1 clove garlic, smashed
1 1/4 cups Syrah wine
1/4 cup port
2 shallots, finely minced
2 cups Homemade Beef Stock
1 tablespoon butter
3 tablespoons olive oil
1/2 pound salsify, trimmed, peeled, rinsed, dried, and cut into 2-inch long pieces
Coarse salt and freshly ground black pepper
18 sage leaves
6 (5-to-6-ounce) boneless, skinless, salmon fillets
12 slices bacon
Daniel Boulud's Celery Root Puree

CELERY ROOT PUREE

I joke that celery root tastes like celery if celery actually tasted good; for the most part, this is true. The flavor is quite mild and pleasant, and the texture is somewhat similar to mashed potatoes. This simple puree is a very versatile side dish, but the tasty root will also work sliced thin and layered in a gratin, either with or without potatoes. I hope you give this great fall and winter vegetable a try soon.

Provided by Chef John

Categories     Side Dish     Vegetables

Time 30m

Yield 6

Number Of Ingredients 6



Celery Root Puree image

Steps:

  • Place celery root, 1/2 of the lemon juice, and kosher salt in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain.
  • Blend celery root, cream, and butter in a blender until smooth. Push puree into a bowl through a fine-mesh strainer with a wooden spoon or spatula until puree is completely smooth. Drizzle remaining lemon juice into puree and season with salt and cayenne pepper.

Nutrition Facts : Calories 139.4 calories, Carbohydrate 14.7 g, Cholesterol 28.3 mg, Fat 9.2 g, Fiber 3.3 g, Protein 2.5 g, SaturatedFat 5.6 g, Sodium 232.9 mg, Sugar 2.2 g

1 large celery root, peeled and cut into chunks
1 lemon, juiced, divided
kosher salt to taste
⅓ cup heavy whipping cream
2 tablespoons butter
1 pinch cayenne pepper, or to taste

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