Roast Salmon with Black Pepper and Ginger on Celery Root Puree

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4 (6 to 7 ounce, 3/4-inch thick) salmon fillet pieces

Salt

2 tablespoons unsalted butter, melted

1 1/2 tablespoons crushed black peppercorns

1 1/2 tablespoons fresh ginger, chopped

For the Sauce:

6 tablespoons unsalted butter

3 shallots, chopped

2 garlic cloves, chopped

1 plum tomato, peeled, seeded, and chopped

2 cups Cabernet Sauvignon

1 tablespoon balsamic vinegar

1 cup chicken stock, recipe follows

Salt

Freshly ground pepper

2 tablespoons olive oil

Celery Root Puree, recipe follows

Chicken Stock:

5 to 6 pounds chicken bones, including necks and feet, coarsely chopped

About 3 1/2 quarts cold water

1 medium carrot, peeled and sliced

1 medium onion, quartered

1 small celery stalk, sliced

1 small leek, sliced

3 sprigs parsley, with stems

1 bay leaf

1/2 teaspoon whole white peppercorns

Celery Root Puree:

1 celery root (about 1 1/2 pounds), peeled, trimmed and cut into 1-inch cubes

1 or 2 small baking potatoes (about 4 ounces), peeled and cut into 1-inch cubes

1 teaspoon salt

1/2 cup heavy cream

2 tablespoons unsalted butter

Freshly ground white pepper