Best 4 Salmon Chops With Celery And Black Truffles Recipes

ROAST SALMON WITH BLACK PEPPER AND GINGER ON CELERY ROOT PUREE

Steps:

• Season the salmon lightly with salt. Brush the top of the salmon with a little melted butter and immediately sprinkle evenly with crushed pepper and chopped ginger. Drizzle the remaining butter over the salmon. If you wait too long, the butter will harden and the mixture won't stick. Refrigerate, covered, until needed.
• Preheat the oven to 500 degrees F.
• Prepare the sauce: In a small saute pan, melt 2 tablespoons of the butter until foamy. Over medium heat, saute the shallots and garlic 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 chicken stock and reduce by half. Strain into a clean pan. Finish sauce by whisking in the remaining 4 tablespoons butter and season, to taste, with salt and pepper. Keep warm.
• Brush some olive oil over a baking tray large enough to hold the salmon slices in 1 layer and arrange the salmon on the pan. Roast until medium, about 10 minutes. The salmon should be cooked on the outside, but still moist and slightly underdone on the inside.
• Divide the sauce among 4 warm dinner plates. Spoon equal amounts of celery root puree in the center of each plate and place 1 piece of salmon on top.
• Place the chicken bones in a 6-quart pot, pour water over to cover and bring to a rolling boil. Skim off the scum that collects on the top. Add the remaining ingredients, lower the flame, and simmer about 2 hours, skimming as necessary. Strain into a clean bowl and cool. Refrigerate in a container for up to 3 days, discarding the hardened layer of fat before using or freezing.
• Yield: about 2 quarts
• 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 in a food mill, return to the pan, and keep warm over simmering water. Use as needed.
• Yield: about 2 1/2 cups

SALMON BAKED IN PUFF PASTRY WITH TRUFFLES

Steps:

• Preheat oven to 375 degrees F.
• Cut puff pastry into 2 equal size pieces slightly larger than your salmon. Place 1 piece of pastry on oiled or parchment paper lined cookie sheet and set side of salmon on top. Sprinkle with parsley. Lay sliced black truffles over salmon like scales trying to cover entire fish. Sprinkle the chopped hard boiled eggs over truffles and season with salt and pepper.
• Place other piece of pastry on top and seal edges and crimp with your fingers. Brush with egg wash and bake until pastry is golden brown, about 40 to 45 minutes. Let cool for 10 minutes and then slice into 6 equal size pieces, garnish platter/plate with watercress and serve.

PAN-SEARED SALMON WITH CELERY, OLIVES AND CAPERS

Steps:

• Cover the currants with boiling water and set aside to soak for 20 minutes. In a separate small bowl, mix 1 tablespoon of boiling water with the saffron and also leave for 20 minutes or longer.
• Gently rub the salmon fillets with 2 teaspoons of the oil, 1/3 teaspoon of salt and a good grind of pepper. Set aside while you make the relish.
• Add 1/3 cup/75 milliliters of olive oil to a large sauté pan over high heat. Add the celery and pine nuts and fry for 4 to 5 minutes, stirring frequently, until the nuts begin to brown (watch carefully as they can burn quickly). Turn off heat and stir in the capers and their brine, the olives, saffron and its water and a pinch of salt. Drain the currants and add them as well, along with the parsley, lemon zest and juice. Mix well and set aside.
• In a large skillet, heat 1 tablespoon oil over medium-high heat until it shimmers. Add salmon fillets skin-side down and let cook for 3 minutes, until the skin is crisp. Reduce the heat to medium, flip the fillets over and cook 2 to 4 minutes more (depending on how much you like the salmon to be cooked).
• Divide the salmon on 4 plates and serve with the warm relish spooned on top. Scatter reserved celery leaves (if using) and serve immediately.

"CRACKLING" SALMON WITH TRUFFLES

Steps:

• Reserve 8 of the best-looking truffle slices.
• Butterfly each salmon piece horizontally with a sharp knife. Arrange 1 layer of truffle slices on bottom halves and replace tops to cover truffles. Sprinkle with sea salt and pepper.
• Spread a kitchen towel on a work surface and fill a large bowl with warm water. Soak 1 rice-paper round (make sure there are no holes) in warm water until pliable, 1 to 1 1/2 minutes, then transfer to towel. Arrange 1 chive and 1 reserved truffle slice in center of round and top with 1 salmon piece, rounded side down. Fold rice paper over short sides of salmon, then over long sides to enclose salmon, trimming excess with scissors if necessary. (Truffle slice and chive will show through.) Transfer, seam sides down, to a tray and keep covered with plastic wrap. Wrap and cover remaining salmon in same manner.
• Heat 1 1/2 tablespoons olive oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté 4 salmon packages, seam sides up, until golden brown, about 3 minutes. Turn salmon over and reduce heat to moderate. Cook until sides of salmon are firm to the touch, 4 to 6 minutes more, then transfer with a spatula to plates. Cook remaining salmon in same manner.
• Lightly brush with some truffle oil.