Salmon with 2 purees
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Salmon with 2 purees
  Salmon    Purees    Fish  
Last updated 6/12/2012 1:21:15 AM. Recipe ID 53366. Report a problem with this recipe.
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      Title: Salmon with 2 purees
 Categories: Fish, Main dish
      Yield: 4 Servings
 
      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.
 




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Recipe ID 53366 (Apr 03, 2005)

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