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Roasted Salmon:
4 salmon fillets, about 3/4 inch thick, 6 or 7 ounces each
Salt
2 tablespoons (1 ounce) unsalted butter, melted
11/2 tablespoons crushed black peppercorns
11/2 tablespoons chopped fresh peeled ginger
2 tablespoons extra-virgin olive oil
Sauce:
6 tablespoons (3 ounces) unsalted butter
3 shallots, chopped
2 garlic cloves, chopped
1 plum tomato, peeled, seeded, and chopped
2 cups Cabernet Sauvignon or good-quality Kosher dry red wine
1 tablespoon balsamic vinegar
1 cup water
Salt
Freshly ground black pepper
1. Season the salmon fillets lightly with salt, place them skin down on a plate or tray, brush the tops 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. Make the Celery Root Puree: 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 the cream is absorbed, about 10 minutes. Remove from the heat, stir in the butter, and season with salt and pepper to taste. Puree with a food mill, return to the pan, and keep warm over simmering water.
3. Preheat the oven to 500°F.
4. Prepare the sauce: In a small sauté pan over medium heat, melt 2 tablespoons of the butter until foamy. Add the shallots and garlic and sauté until the shallots are translucent, 2 to 3 minutes. Stir in the tomato and cook 1 to 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 water and reduce by half. Pour through a fine-mesh strainer into a clean pan. Over low heat, finish the sauce by whisking in the remaining 4 tablespoons butter and season to taste with salt and pepper. Cover and keep warm.
5. To cook the salmon: Brush some olive oil in a baking dish or pan large enough to hold the salmon slices in one layer without touching and arrange the salmon in the dish. Roast until the salmon is medium, still moist and slightly pink inside, about 10 minutes.
6. To serve: Distribute the sauce among 4 warmed serving plates. Mound the Celery Root Puree in the center of each plate and place a piece of salmon on top.
Great with Pinot Noir!
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