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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.
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2
Drizzle the remaining butter over.
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3
If you wait too long, the butter will harden and the mixture won't stick.
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4
Refrigerate, covered, until needed.
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5
Preheat the oven to 500 degrees F.
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6
Prepare the sauce: In a small saute pan, melt 2 tablespoons butter until foamy.
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7
Over medium heat, saute the shallots and garlic until the shallots are translucent, 2 to 3 minutes.
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8
Stir in the tomato and cook 1 or 2 minutes longer.
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9
Pour in the wine and vinegar, turn up the heat a little, and reduce until 1/2 cup remains.
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10
Pour in the water and reduce by half.
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11
Strain into a clean pan.
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12
Finish the sauce by whisking in the remaining 4 tablespoons butter and season, to taste, with salt and pepper.
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13
Keep warm.
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14
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.
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15
Roast until medium, about 10 minutes.
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16
The salmon should be cooked on the outside, but still moist and slightly underdone on the inside.
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17
Presentation: Divide the sauce amoung 4 warm dinner plates.
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18
Spoon equal amounts of celery root puree in the center of each plate and place 1 piece of salmon on the top.
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19
1 celery root (about 1 1/2 pounds), peeled, trimmed, and cut into 1-inch cubes
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20
1 or 2 small baking potatoes (about 4 ounces), peeled and cut into 1-inch cubes
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21
1 teaspoon salt
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22
1/2 cup heavy cream
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23
2 tablespoons (1-ounce) unsalted butter
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24
Freshly ground white pepper
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25
Place the celery root and potato in a medium saucepan and cover with cold water.
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26
Season with salt and cook until soft, 15 to 20 minutes.
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27
Drain the water and return the celery and potato to the pan.
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28
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.
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29
Remove from the heat, stir in the butter, and season with salt and pepper, to taste.
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30
Puree in a food mill, return to the pan, and keep warm over simmering water.
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31
Use as needed.
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32
(Recipe courtesy Wolfgang Puck, Adventures in the Kitchen, Random House, 1991)
