Slow Smoked Curried Salmon With Celery Root Puree And Apple And Celery Root Salad Recipes

Steps:

• This can be easily be done outside on a charcoal grill if it has a cover that can be pulled down. Just add the wood chips to the hot coals and place the seasoned fish on the grill which has been oiled. Place the fish not directly over the fire but rather cook over indirect heat to hot smoke efficiently. Pull the cover down and cooksmoke to desired doneness.
• For indoor cooking preheat the oven to 325 degrees and open windows wide.
• Place the soaked chips in the bottom of a heavy duty roasting pan.
• Season the fish with the salt, pepper and sugar. Put the fish, skin side down, on a roasting rack and place the rack into the pan with the chips on the bottom. Cover the pan tightly with aluminum foil. Place the pan over the direct heat of the stove top and heat until the chips begin to emit a woodsy odor. Put the covered pan into the oven and hot smoke until done about 20 minutes.
• Serve with roasted new potatoes and creme fraiche and chives.

Steps:

• Place the celery root in a large pot and cover it with the milk by a few inches. (You may not need to use all the milk.) Add a few pinches of salt along with some freshly grated nutmeg. Bring to a gentle boil and simmer until the celery root is fork tender, 20 to 30 minutes. Drain, reserving about 1/4 cup milk, then return the celery root to the pot.
• Place the pot over medium heat and let the celery root dry out for a minute or 2. Add the reserved milk and mash or puree using a potato masher or blender until very smooth. Check for seasoning, adding more salt if necessary.

Steps:

• Place celery root, 1/2 of the lemon juice, and kosher salt in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain.
• Blend celery root, cream, and butter in a blender until smooth. Push puree into a bowl through a fine-mesh strainer with a wooden spoon or spatula until puree is completely smooth. Drizzle remaining lemon juice into puree and season with salt and cayenne pepper.

Steps:

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

Steps:

• Place peppercorns, thyme, savory, and garlic in a piece of cheesecloth; tie with kitchen twine to enclose. Transfer to a medium saucepan, along with, Syrah, port, and shallots. Bring to a simmer over low heat and cook until liquid has reduced by three-quarters. Add beef stock and continue cooking until liquid has reduced by two-thirds and lightly coats the back of a spoon. Remove cheesecloth bundle from saucepan and discard; set sauce aside and keep warm.
• Heat butter and olive oil in a large skillet over medium-high heat. Add salsify, season with salt and pepper, and cook, stirring occasionally, until golden and tender. Remove from heat and keep warm.
• Place 3 sage leaves across the length of each piece of salmon; wrap each with 2 slices bacon to secure. Heat 2 tablespoons olive oil in a large skillet. Season salmon with salt and pepper and add to skillet. Cook, turning once, until bacon is crisp, fish is golden, and its internal temperature reaches 130 degrees on an instant-read thermometer, about 4 minutes per side.
• Divide celery root puree evenly between 6 serving plates. Top each with a few pieces of salsify and a piece of salmon. Garnish with bacon and crispy sage leaves. Drizzle sauce around plate and serve immediately.

Steps:

• Combine all ingredients in a bowl, and toss. Let stand for 30 minutes before serving.