Send to a friend Herb Crusted Fish with Celeriac Puree and Round Beans
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Posted by Al Brown in Recipes: Family Friendly, Recipes: Fish, Recipes: Vegetarian, 2010.07.19
More than any other applications, I do enjoy fish cooked simply without too much fanfare. I cook this fish recipe, or a similar version, for my family at least once a fortnight. The herb crust offers a terrific textural contrast with the silky smooth puree of the celeriac, also known to many as celery root. I like a large flaked fish with this dish such as Blue Warehou, Blue Moki or Groper.
If you plan to cook this dish, make sure you check online on Wednesday or Sunday afternoons (after 3-4pm) to see what fish The Fish Factory have available. These guys supply fantastic fish… really fresh and superb quality.
And once again the team at Regional Wines have come up with some superb wine and beer matches for this dish. You can order these online at Regional Wines. Check out the matches below.
Enjoy!
Al
Ohau Gravels Sauvignon Blanc 2009 $20.65
A new release from Ohau Gravels’ Bishops Vineyard on the Kapiti Coast. This has pristine and clear-cut flavours of gooseberries, citrus fruits, herbs and minerals, expressed with lovely racy acidity. This will stand clearly and simply alongside the fresh sea flavour and marry in with the herb crust as well as pick up on the green bean flavours. The freshness of the acidity will counter any heaviness of the puree and crust and in fact provide cut. Click here to purchase this wine from Regional Wines & Spirits.
Three Boys Pilsner (Christchurch NZ) $6.20
An aromatic New Zealand Pilsner which combines a fruity herbaceous hop character with a nutty pale malt body.
The citrus and passionfruit notes in Three Boys Pilsner compliment the herb crust while providing a zesty ‘cut’ to the fish. The nutty fresh pale malt character of the beer compliments the earthiness of the celeriac with the final lingering bitter finish cleaning the richness of the puree up ready for another bite. Click here to purchase this beer from Regional Wines & Spirits.
The Recipe
Serves 6
Step 1. Herb Crust
Ingredients…
3 cups stale bread (1 cm cube)
1 cup Panko (Japanese course) bread crumbs
1 Cuba Fruit Mart lemon (finely zested and juiced)
¼ cup fresh dill (rough chop)
1/2 cup Cuba Fruit Mart fresh parsley (rough chop)
1/4 cup Olivo olive oil
50g soft butter
Sea salt
Fresh ground black pepper
Method…
Place all the ingredients into a medium sized mixing bowl, and with clean hands, mix together until you have a moist crumb. Refrigerate until required.
Step 2. Celeriac Puree
Ingredients…
2 kg Te Manaia celeriac (peeled, cut into 2 cm cubes)
2 cup cream
1 Tbl sugar
Sea salt and fresh black pepper
Method…
Place the celeriac in a medium sized saucepan and cover with cold salted water. Bring up to a simmer on a medium heat, and cook the celeriac slowly until its soft (about 25 minutes). Strain off the water then place back on the heat. Pour over the cream then place back on medium low heat. Simmer for another 10 minutes reducing the cream slightly.
Pour the celeriac along with the reduced cream into a blender. Add the sugar then blitz to a smooth puree. Taste then season with sea salt and fresh black pepper accordingly. Keep warm or refrigerate until required.
Step 3. Cooking and Serving
Ingredients…
Butter
6 x 150gm The Fish Factory fish portions
Sea salt and fresh black pepper
Herb Crust
300gms Cuba Fruit Mart green beans
Celeriac puree
Olivo Lemon Infused Olive Oil (or olive oil)
Lemon juice
Sea salt and fresh ground black pepper
Method…
Preheat the oven to 180 degrees.
For the Fish, butter an oven tray or similar, then space out the portions of fish and season with sea salt and fresh black pepper. Cover liberally with the herb crust then place in the middle of the oven. Check after 8 minutes, then in 2 minute intervals. Remove the fish and rest for a minute or two.
While the fish is cooking, place a suitable saucepan on the heat with seasoned hot water. Bring up to the boil then cook the beans for 4 to 5 minutes. Strain and keep warm.
Place the celeriac pure in a small saucepan and heat gently stirring regularly or microwave.
Place the celeriac puree and round beans in the centre of a hot plate. Rest the fish on top of the puree and drizzle with a little lemon infused olive oil. A squeeze lemon to finish, then serve pronto.
The herb crust worked magic for blue warehou that we had for dinner last night. (I've given up on warehou after a few previous attempts including a restaurant meal in one of Wellington specialist restaurants). Thank you very much for this fantastic recipe
Posted by Natalia , 08/21/2010