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1
To make the sauce, heat two tablespoons of the butter in a large saute pan until the butter is foamy.
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2
Add the shallot, garlic and tomato and saute at medium-low heat for about five minutes, or until the shallot is translucent.
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3
Add the wine and vinegar and cook over medium-high heat until reduced by half.
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4
Add the chicken stock and reduce again by half.
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5
Finish the sauce by stirring in the remaining four tablespoons of butter, one tablespoon at a time.
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6
Season with salt and freshly round pepper to taste.
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7
Keep warm.
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8
Prepare the celery-root puree by chopping the potato and celery root into one-inch cubes.
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9
Put in a medium-sized pot and cover with lightly salted cold water.
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10
When the water comes to a boil, cook for 15 to 20 minutes, or until soft.
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11
Drain and return the potato and celery root to the pot.
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12
Heat briefly until the excess moisture evaporates.
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13
Pass the celery Root-potato mixture through the small disk of a food mill or a ricer.
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14
(Do not use a food processor; it will make a gluey puree.)
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15
Return to the pot.
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16
Stir in the cream and cook, stirring, over medium heat for about three minutes, or until thickened.
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17
Remove from the heat.
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18
Stir in the butter and the salt and pepper to taste.
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19
In a small bowl, combine the ginger and black pepper.
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20
Season the salmon with salt and coat with the ginger-pepper mixture.
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21
If grilling or broiling the salmon, sprinkle the fillets with olive oil and cook two minutes on each side.
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22
If sauteing the salmon, heat one tablespoon of olive oil in a large saute pan.
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23
When the pan is very hot, add the salmon and cook two minutes on each side.
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24
Divide the sauce among four warm dinner plates.
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25
Spoon equal amounts of celery-root puree on the center of each plate.
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26
Place salmon on top.
