Salmon with Root Vegetable Puree
- 4 – 6 to 8 ounce pieces of skinless salmon
- 2 T. fresh gingerroot, minced
- coarsely ground pepper
- 1 small celery root, peeled and cubed
- 1 large baking potato, peeled and cubed
- 7-8 T. butter, divided
- 2 – 4 T. heavy whipping cream
- white pepper
- 1 large shallot
- 2 c. cabernet sauvignon or merlot
Preheat the oven to 400ºF. Place the salmon pieces on a greased baking sheets. Sprinkle each with pepper and top with minced fresh gingerroot. Roast in the oven for 8 to 10 minutes.
Place celery root and potato in a saucepan and cover with cold water. Bring to a boil and cook until tender enough to mash. Place in a blender with 2 T. butter and enough heavy cream to make a very thick puree. Season with salt and white pepper.
Mince one large shallot and sauté until soft in 2 T. butter. Add cabernet sauvignon and simmer until sauce reduces by one half to two-thirds. Remove from heat, strain, and whisk in 3 T. softened butter. If preparing the sauce in advance, do not whisk in the butter until ready to serve. Return sauce to the heat and bring the temperature up to a simmer. Remove from heat then whisk in the butter.
Drizzle the plate with the sauce and top with a spoon of the puree. Top with the salmon and drizzle again with sauce. Serve with green beans or asparagus.