Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***SALMON***
  4                     salmon fillets -- about 3/4-inch
                        -- thick 6-7-ounces
                        salt
  2        tablespoons  unsalted butter -- melted
  1 1/2    tablespoons  crushed black peppercorns
  1 1/2    tablespoons  chopped fresh peeled ginger
                        ***SAUCE***
  6        tablespoons  unsalted butter
  3                     shallots -- chopped
  2                     garlic cloves -- chopped
  1                     plum tomato -- peeled seeded and
                        -- chopped
  1             recipe  celery root puree -- see below
  2               cups  cabernet sauvignon
  1         tablespoon  balsamic vinegar
  1                cup  chicken stock
                        salt
                        freshly ground pepper
  2        tablespoons  olive oil
                        ***CELERY ROOT PUREE***
  1                     celery root -- (about 1-1/2
                        -- pounds) peeled
                        -- trimmed and cut
                        -- into 1-inch cubes
  1              small  baking potatoes -- (about 4 ounces)
                        -- peeled and cut into
                        -- 1-inch cubes, up to
                        -- 2
  1           teaspoon  salt
     1/2           cup  heavy cream
  2        tablespoons  unsalted butter
                        freshly ground white pepper

Preparation:

1. 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. 2. Preheat the oven to 500ºF. 3. Prepare the sauce: In a small saute pan, melt a 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 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. 4. Brush some olive oil over a baking tray large enough to hold the salmon slices in one 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 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. To prepare ahead The salmon can be prepared as in step 1, salted just before roasting, and refrigerated, covered, until needed. In step 3, strain the sauce into a clean pan and at serving time heat over a low flame and continue with the recipe. The celery root puree also can be prepared earlier in the day. Reheat in a metal bowl or the top of a double boiler set over simmering water, turning the puree with a spoon to heat thoroughly. Celery Root Puree: 1. 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 cream is absorbed, about 10 minutes. 2. Remove from the hear, 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. Makes about 2 1/2 cups Notes: This is a fish entree that goes well with pinot noir. Salmon, prepared this way, is the ideal dis

Nutritional Information:

757 Calories (kcal); 53g Total Fat; (69% calories from fat); 37g Protein; 15g Carbohydrate; 207mg Cholesterol; 1306mg Sodium