Grilled Salmon with Celery Root Puree and Buerre Blanc Sauce

Once in a while, even a guy who does comfort food, can step it up a little.  Salmon on top of celery puree topped with a beurre blanc sauce.
This recipe was adapted from a Claire Robinson recipe.

Vegetables Simmering

Plated

Recipe for the Celery Root Puree
Ingredients and Preparation:

• 2 tablespoons unsalted butter
• 1 large shallot, peeled and chopped
• 3 extra-large or 4 medium carrots, peeled and cut into 1-inch chunks
• 2 celery roots, 1 pound each, peeled and cut into 1/2-inch chunks
• Kosher salt and freshly cracked black pepper
• 2 cups vegetable stock

Drain the vegetables in a colander set over a bowl to reserve the cooking liquid. Transfer the vegetables to a food processor and season with salt and pepper, to taste. Puree until very smooth, adding cooking liquid, as needed, to reach the desired consistency. Taste and season again, if necessary. Transfer to a serving bowl and serve warm.

Recipe for the Salmon:
Directions:
Take 3 thick pieces and liberally apply Old Bay Seasoning and Emeril’s Essence.  Grill in a skillet flesh side down for 3 minutes on medium heat (I only use olive oil in the pan).  Finish in oven on 350 degrees for roughly 10 minutes (always depends on the thickness).

Recipe for the Beurre Blanc Sauce: (This is sinful as far as taste, calories and cholesterol)
Ingredients:

• 1 cup dry white wine
• ½ cup white wine vinegar
• 1 Tbsp finely chopped shallot
• 1 lb unsalted butter, cold
• Kosher salt, to taste

Directions:

1. Heat wine, vinegar and shallots in a saucepan until the liquid boils, then lower the heat a bit and continue simmering until the liquid has reduced down to about 2 tablespoons. This should take about 10 minutes.
2. While the liquid reduces you can cut the butter into medium (½-inch) cubes, but either leave this until the reduction is nearly finished or return the butter cubes to the refrigerator to keep them cold while the liquid finishes reducing.
3. Once the wine-vinegar mixture has reduced to 2 tablespoons, reduce the heat to low and start adding the cubes of butter, one or two at a time, and whisk rapidly with a wire whisk.
4. As the butter melts and incorporates, add more butter and keep whisking. Continue until you only have 2-3 cubes remaining. Remove from heat while whisking in the last few cubes, and whisk for a moment or two more. The finished sauce should be thick and smooth.
5. Season to taste with Kosher salt. Traditionally the shallots would be strained out before serving, but doing so is optional. Serve right away.