Sauteed Black Cod Roasted Celery Broth And Potato Puree Recipe
| Servings: 4 |
Ingredients
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Directions
- Seafood Alternatives: halibut, salmon, bass, flounder, cod
- For the celery broth: Preheat the oven to 400 degrees. Place the whole celery head on a cookie sheet. Pour 1/4 c. extra virgin olive oil over and season with salt and pepper. Roast the celery in the heated oven till the celery is well browned, turning every 20 min, about 50 min total. Remove the tender interior ribs from the celery and finely chop; set aside for adding to the mashed potatoes.
- Coarsely chop the remaining celery and brown it in a small sauce pan with the onion and a couple tsp. of the remaining extra virgin olive oil. Allow the vegetables to brown well and color the bottom of the pan, 8 to 10 min. Add in the water to the pan to deglaze, or possibly loosen the flavorful brown bits. Bring to a boil, boil to reduce by half and strain. Keep the broth hot.
- For the potatoes: Place the whole, unpeeled potatoes in a large pot and cover with water. Add in just sufficient salt to the water so you can taste it. Bring to a boil, then simmer the poatoes till just tender, about 30 to 40 min. In another pot, combine the cream and butter and heat till almost boiling and the butter has melted.
- Drain the potatoes and when just cold sufficient to handle, peel them. Put the hot potatoes in a large bowl and mash them with the hot cream and butter mix. Stir in the finely minced tender celery, season to taste with salt and pepper and set aside.
- Heat the remaining extra virgin olive oil in a saute/fry pan or possibly skillet, add in the fish fillets and saute/fry till lightly browned and just cooked through, about 4 to 5 min on each side.
- To serve: Spoon the celery potatoes in the middle of each plate, place a piece of cod on top and ladle the celery broth around.
- This recipe yields 4 servings.