Trio de Poissons en Surprise
- Salmon fillet - 8 ounces
- Pike Fillets - 8 ounces
- Trout fillets - 8 ounces
- Celery Root (Celeriac) - 1 small (1 medium turnip may be substituted)
- Fresh basil - 2 ounces (or less, to taste)
- Zucchini - 1 small, thinly sliced lengthwise
- Shallot - 1/4 cup, chopped
- Asparagus - 12 ounces, stiff portion trimmed away
- Butter - 6 tablespoons
- Champagne - 4 ounces (1/2 cup)
- Heavy (whipping) cream - 1/2 cup
Cut each salmon, pike, and trout fillet into four strips. Peel the celery root and slice paper-thin with a mandoline or V-slicer. Spread a sheet of plastic wrap on a work surface and place 3 to 4 celery slices on top, overlapping slightly. Season with salt and pepper. Place a strip of trout on the celery root, followed by fresh basil leaves and a salmon strip. Season again with salt and pepper. Add a strip of pike and more basil leaves. Season again. Place 3 to 4 celery root slices on top, overlapping them. Top with two strips of zucchini, placed in an “X.” Wrap firmly in the plastic wrap. Repeat to make four packets. Place in a steamer and steam for 10 to 15 minutes, until all the fish is opaque.
Cut off three inches of the tip of each asparagus stalk. Steam both the stalks and tips until al dente; remove the tips and set aside. Steam the stalks again until completely softened; puree in a food processor and strain. Saute the shallot in butter. Add the champagne and heavy cream. Reduce to a thick, creamy consistency. Stir in the asparagus puree. Adjust seasoning with salt and pepper.
To serve: Unwrap the packets. Pool sauce on each serving plate and place a fish packet in the center of each. Garnish with the reserved asparagus tips.