Salmon With 2 Purees

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Servings: 4 servings Difficulty: Advanced
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Elegant salmon steaks served with earthy celery root and savory mushroom purees.
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Salmon With 2 Purees

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 731

Description

This sophisticated yet approachable dish features tender broiled salmon steaks resting on a bed of two distinct purees: a sweet, earthy celery root mash and a rich, savory mushroom sauce. The salmon is simply seasoned and finished under the broiler for a perfect char, while the accompanying purees offer contrasting textures and deep flavors. A creamy parsley sauce ties the plate together, adding a fresh herbal note and luxurious mouthfeel. Ideal for a special weeknight dinner or a light yet elegant weekend meal, this recipe highlights the natural quality of the fish and vegetables without overwhelming them.

Directions

  1. Peel the onions, roughly dice them, and set aside.
  2. Remove the tops from the celery root, peel off the thick outer layer, and cut into pieces small enough to fit in a food processor.
  3. Fit the food processor with a shredding blade and shred the celery root.
  4. Combine the diced onions and shredded celery root in a heavy pot.
  5. Cover the pot and cook over low heat for 20 minutes, stirring frequently.
  6. Remove the cover and continue cooking, stirring occasionally, for another 10 minutes or until the mixture is dry.
  7. Keep the celery root mixture warm while preparing the rest of the recipe.
  8. Place mushrooms, minced shallots, and 1/4 teaspoon of salt in a food processor and puree until smooth.
  9. Scrape the mushroom mixture into a medium saucepan over medium heat.
  10. Cook uncovered, stirring frequently, until all moisture has evaporated and the mixture is dry.
  11. Remove the mushroom puree from heat and hold in a preheated low oven (200°F / 93°C) until serving.
  12. Preheat the broiler.
  13. Butter a 9-inch baking dish with some of the unsalted butter.
  14. In a separate medium saucepan, combine the white wine, minced garlic, and 1/4 teaspoon of salt over medium heat.
  15. Cook uncovered until the wine is reduced by half.
  16. Add the fish stock and continue reducing until the mixture begins to thicken.
  17. Stir in the whipping cream and reduce until the sauce coats the back of a spoon.
  18. Transfer the sauce to a blender, add the chopped parsley, and blend until smooth.
  19. Return the sauce to the saucepan and keep warm over very low heat.
  20. Place the salmon steaks in the buttered baking dish and coat the top surface with melted butter.
  21. Sprinkle the salmon with the remaining 1/4 teaspoon of salt.
  22. Broil the salmon for 5 minutes, or until cooked to your desired doneness.
  23. Just before serving, whisk the remaining unsalted butter into the warm parsley cream sauce.
  24. To serve, place dollops of the celery root puree and mushroom puree on warm plates.
  25. Lay a salmon steak on top between the purees and spoon some parsley cream sauce over the fish.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 731kcal
% Daily Value *
Total Fat 40.3g62%
Saturated Fat 17.5g88%
Cholesterol 181mg61%
Sodium 3843mg161%
Total Carbohydrate 23.3g8%
Dietary Fiber 5.5g22%
Sugars 11.5g
Protein 56.4g113%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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