Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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