Lunchbreak: Untitled chef Joseph Heppe makes salmon and fall flavors

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111 W. Kinzie

Salmon and Fall Flavors

2 lbs salmon
2 lbs celery root
1 lb bosc pears
1 lb shitake mushrooms
1 cup barley
2 cups heavy cream
2 Tbs butter
2 pieces shallot
1 cup apple cider
1/4 cup sorghum syrup
1 cup apple vinegar
4 sprigs thyme
2 pieces bay leaf
1 Tbs black peppercorn
1 Tbs vegetable oil
4-6 sprigs parsley

Preheat oven 425 degrees.  Warm sauté pan to medium heat, season salmon with salt, place fish in sauté pan, cook for one minute on stove top and then place in pre heated oven for 2 minutes. Prepare barley per box instructions. Combine cider, apple vinegar, sorghum syrup, thyme, bay leafs, peppercorn and reduce by two thirds, until light syrup consistency. Peel celery root and dice into small squares, reserve half.  Take the other half and cook over medium heat with butter, heavy cream, and shallot until tender, process in a food processor till smooth. In a medium sauté pan, add vegetable oil, and heat to medium.  Slowly add diced celery root, diced pear, and sliced shitake.  Season with salt and pepper and cook till celery root is tender.  Add cooked barley to the pan and continue to cook all ingredients.  Adjust seasoning if necessary. Place puree on the base of your serving dish, add vegetable mushroom mix, and place salmon on top.  Drizzle the cider reduction over and garnish with parsley sprigs.  Serve immediately.

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