Wolfgang Pucks Salmon With Celery Root Puree Recipes

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ROAST SALMON WITH BLACK PEPPER AND GINGER ON CELERY ROOT PUREE



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

Provided by Food Network

Categories     main-dish

Time 4h5m

Yield 4 servings

Number Of Ingredients 31

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

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

ROASTED SALMON WITH BLACK PEPPER AND GINGER ON CELERY ROOT PUREE



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

Provided by Food Network

Categories     side-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 16

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

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)

WOLFGANG PUCK'S SALMON WITH CELERY-ROOT PUREE



Wolfgang Puck's Salmon With Celery-Root Puree image

Provided by Linda Wells

Categories     dinner, main course

Time 50m

Yield Four servings

Number Of Ingredients 17

6 tablespoons unsalted butter
1 shallot, chopped
1 clove garlic, minced
1 tomato, peeled, seeded and chopped
1/2 bottle cabernet sauvignon
2 tablespoons balsamic vinegar
1 cup chicken stock
Salt and freshly ground pepper to taste
1 medium-sized baking potato, peeled
1 celery root, peeled
1/2 cup heavy cream
2 tablespoons butter
Salt and freshly ground pepper to taste
1 1/2 tablespoons fresh ginger, finely minced
1 1/2 tablespoons black pepper, chopped or roughly cracked
4 salmon fillets, Alaskan King or other, each about 6 ounces
Olive oil for grilling or sauteing

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.

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  • Season the salmon fillets lightly with salt, brush the tops with a little melted butter and immediately sprinkle evenly with the crushed pepper and chopped ginger. Drizzle the remaining butter over the fillets; if you wait too long, the butter will harden and the mixture won't stick. Cover the salmon and refrigerate until needed.
  • In a small sauté pan, melt 2 tablespoons of the butter until foaming. Over medium heat, sauté the shallots and garlic until the shallots are translucent, 2 to 3 minutes. Stir in the tomato and cook for 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 the sauce into a clean pan. Whisk in the remaining 4 tablespoons of butter and season to taste with salt and pepper; keep warm.
  • Brush some olive oil on a rimmed baking sheet and arrange the salmon fillets on the sheet. Roast until medium, about 10 minutes; the salmon should be cooked on the outside, but still slightly underdone inside.


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