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1
PEEL THE ONIONS, roughly dice them and set aside.
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2
Remove and discard celery root tops.
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3
Using a paring knife, peel and discard the thick black outer layer.
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4
Cut the celery root into pieces large enough to fit in the hopper of a food processor.
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5
Fit with a shredding blade and shred the celery root.
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6
Combine onion and celery root in a heavy pot.
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7
Cover onion and celery root and place over low heat.
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8
Cook for 20 minutes, stirring frequently.
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9
Remove cover and cook, stirring, another 10 minutes or so or until the mixture is dry.
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10
Keep warm while preparing the rest of the recipe.
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11
Place mushrooms, shallots and 1/4 teaspoon salt in a food processor and puree until smooth.
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12
Scrape this mixture into a medium saucepan over medium heat and cook, uncovered, stirring, until the moisture has evaporated and the mixture is dry.
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13
Remove from the heat and hold in a hot oven until salmon is done.
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14
Preheat the broiler.
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15
Butter a 9-inch baking dish.
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16
While mushroom mixture is cooking, combine the wine, garlic and 1/4 teaspoon salt in another medium saucepan over medium heat.
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17
Cook, uncovered, until reduced by half.
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18
Add the fish stock and reduce again until the mixture starts to thicken.
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19
Add cream and reduce until sauce will coat the back of a spoon.
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20
Scrape into a blender, add the parsley and blend until smooth.
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21
Replace in saucepan.
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22
Place the salmon in the baking dish and coat the surface with melted butter.
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23
Sprinkle with 1/4 teaspoon of salt, and place under broiler for 5 minutes.
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24
Replace parsley cream over medium heat on top of the stove and whisk in the unsalted butter.
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25
To serve, place dollops of celery root and mushroom puree on a warm plate.
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26
Lay a piece of salmon on top between the 2 and spoon some sauce over the top.
