*  Exported from  MasterCook  *
                            SALMON WITH 2 PUREES
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Fish                             Main Dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
                         -ÿÿSalmon 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.
                    - - - - - - - - - - - - - - - - - -